Hot And Sour Shredded Salad

Adapted from Nigella Kitchen: Recipes from the Heart of the Home

Dress the salad at the very last minute as the vegetables should retain their crnchiness. The chiles must be spicy but not overwhelming, otherwise they will cover all other flavors.


Serves 4


3 carrots, peeled and cut into matchsticks

4 scallions, cut into matchsticks

1 long red chili, seeds removed and cut into matchsticks

1 long green chili, seeds removed and cut into matchsticks

handful of fresh cilantro, finely chopped


juice of ½ lime (or lemon)

1 tablespoon rice vinegar

1 tablespoon olive oil

1 teaspoon honey (if paleo) or caster sugar (if vegan)


Combine all the julienned vegetables and the chopped cilantro in a large bowl.

For the dressing, mix the lime juice, rice vinegar, olive oil and honey/sugar in a small bowl.

Dress the vegetables right before serving and mix well.