Carrot and Cabbage salad

This salad is typical of the type of salad made in northern African countries. It is surprisingly tasty and great to serve as a side dish.
15 Minutes
No cooking required
4 - 6 people


  • 2 carrots
  • 1/4 white cabbage
  • 3 tbs lemon juice
  • 3 tbs olive or rapeseed oil
  • 1 tsp sugar
  • 1 tsp dijon mustard
  • 1 tbsp fresh parsley, finely chopped
  • salt and pepper to taste
  • 1 cherry tomato crushed through a sieve to extract the juice


  1. Cut the carrots into very fine julien strips and very finely shred the cabbage and place in a large bowl. Combine the rest of the ingredients in a jar or shaker, fit the lid and shake until well combined. Pour over the carrot and cabbage mix and toss well. Keep in the fridge for at least an hour to allow the flavour to develop and the carrot to soften slightly.