Cabbage & nut salad

PUBLISHED: 12:05 27 April 2006 | UPDATED: 14:40 12 May 2010

Ingredients: 225g (8oz) bean sprouts 100g (4oz) white cabbage 1 green chilli 1 cube fresh ginger root 1 tbsp fresh coriander leaves, chopped cucumber, grated salt and lemon juice 50g (2oz) unsalted cashew nuts, roughly chopped 50g (2oz) unsalted peanuts,

Ingredients:

225g (8oz) bean sprouts

100g (4oz) white cabbage

1 green chilli

1 cube fresh ginger root

1 tbsp fresh coriander leaves, chopped

cucumber, grated

salt and lemon juice

50g (2oz) unsalted cashew nuts, roughly chopped

50g (2oz) unsalted peanuts, roughly chopped

1 tbsp desiccated coconut

Method

Shred the white cabbage finely into a large bowl. De-seed the green chilli and chop into very small pieces, peel the ginger root and shred finely. Mix together the cabbage, bean sprouts, chilli, ginger and coriander, add the cucumber and nuts and mix with a little salt and lemon juice. Toss to combine well and sprinkle over the coconut. Cover and refrigerate until needed. Plenty for four servings.

0 comments

More news stories

06:56

With the festive season approaching, Melbourn Amateur Dramatics Society are busy putting the final touches in their annual Christmas pantomime.

Yesterday, 16:55

Garden House Hospice Care held its first Strictly Come Dancing-inspired fundraiser in Letchworth on Saturday, and it was 10s all round on the night.

Yesterday, 12:15

A singing Royston accountant is set to release his debut single – with town businesses and organisations featuring in the charity video.

Yesterday, 11:51

The family of Royston dad-of-three Mitchell Bailey, who died when a fire engine crashed while responding to a 999 call have said their “happy and contented family has been left broken” and they feel the driver “showed no compassion”, after a jury found him not guilty of dangerous driving on Friday last week.

Most read stories

Show Job Lists

Digital Edition

Image
Read the Royston Crow e-edition E-edition

Newsletter Sign Up

Royston Crow weekly newsletter
Sign up to receive our regular email newsletter

Our Privacy Policy