Winter Red Cabbage Salad With Thai Dressing

Winter Salad with Thai Dressing

At this time of year there’s a lot of meat and potato dishes of warm stodgy loveliness. This is something for a contrast, cubes of creamy goats cheese with crunchy peppers and cabbage; a salad to revive and refresh. And a salad to use up red cabbage – doesn’t it go on for ages?

A good one for a meat-free-Monday – see here for more ideas.

Winter Red Cabbage Salad With Thai Dressing
(serves 2)

For the dressing:

1 tablespoons sweet chili sauce
juice of 1 lime
salt and pepper

For the salad:

1/4 red cabbage, finely sliced
1/2 red onion, finely sliced
1 red chili, finely sliced
1 red pepper, finely sliced
1/2 cucumber, chopped into bite sized pieces
8 cherry tomatoes, halved
1 head little gem lettuce
100g goats cheese (feta, Lancashire and halloumi would also work well)


  1. Mix the lime juice with the chili sauce.
  2. Put all of the veg except the lettuce in a bowl and mix thoroughly with the dressing.
  3. Lay the leaves of the lettuce on a dish then lay the rest of the veg on top.

I love to hear what you think, what makes you smile and what you like eating - do leave a comment!

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