Rainbow Salad

Rainbow Salad

Rainbow Salad

This colourful salad is a far cry from the sad looking coleslaw you see in the supermarket. By breaking the paradigm and removing the mayonnaise (which, let’s face it, just makes everything a bit soggy) and by adding in some tangy lemon juice and sesame oil, it is transformed into a tasty side salad which can complement so many dishes.


½ red cabbage, very thinly sliced

4 carrots, grated

1 bunch of spring onions, finely sliced

1 large handful of coriander, chopped

30g walnuts

2 tablespoons toasted sesame oil

Juice and zest of 1 lemon

Pinch of salt and freshly ground pepper


  1. Finely slice the red cabbage, discarding the thick outer leaves. Peel and grate the carrots and slice the spring onion finely. Transfer to a large bowl.
  2. Grate the zest from an unwaxed lemon. Sprinkle over the zest and add the walnuts and the chopped coriander leaves.  Squeeze in the juice from the lemon and add in the sesame oil. Massage the flavours through the salad with your fingers. Add sea salt and pepper to taste.


Dominique Ludwig

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