Gluten-free, vegan carrot and cabbage salad.

This is a classic Greek salad which I really enjoyed as an accompaniment to many meals on a late summer holiday to Paxos. The wonderful thing was that it was on every menu, was so simple, mostly gluten-free and did not contain onions or garlic so I did not need to be ‘fussy’ and ask for changes to the dish. The salad came undressed and it is delicious with or without dressing. Sesame seeds add a crunchy texture and an interesting depth of flavour.

Cabbage and Carrot Salad is celery free, coconut free, garlic free, gluten free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free and vegan.

This is a super easy salad.

Difficulty easy
Serves 4-6
Preparation time 10 mins
Cooking time 0 mins

Ingredients
1 medium carrot
Around a quarter (~300 grams) of a white cabbage
1 tablespoon of olive oil (optional)
Juice of half lemon (optional)
0.5 teaspoon toasted sesame seeds (leave out if sesame free)

Method
1. Peel and grate the carrot into a serving bowl
2. Finely shred the cabbage. You can do this by hand or in the food processor. Add to the serving bowl
3. Gently mix the cabbage and carrot together
4. Dress with olive oil and lemon juice and sprinkle with sesame seeds if using.