INGREDIENTS (to make 1 large bowl)

1/2 head of red cabbage, remove outer layer

1 head of romaine lettuce, washed

3 carrots, peeled

2 red peppers

A handful of fresh mint (optional)

For the dressing:

2 tbsp apple cider vinegar

1 tbsp olive oil

Salt and pepper


Finely slice the red cabbage into very small strips. I use a mandolin which makes creating this recipe very quick.

Cut romaine lettuce into thin strips with a knife.

Core the red pepper and cut into fine steps (use a mandolin if you have)

For your carrots you can coarsely grate this if you have a greater. Finely slice into discs on your mandolin or you can even use a potato peeler to peel off fine ribbons.

Transfer to a salad bowls, add the vinegar and oil, season well and mix. Pop Minto on top and serve.


  1. A mandolin is a great kitchen aid, consider buying one as it will save you time for many things.
  2. I often make up lots of this salad as it keeps in the fridge and you can eat it up to three days.
  3. When buying apple cider vinegar consider getting one with ‘the mother’ in it. It is apple cider vinegar that still has the culture of beneficial bacteria that turns regular apple cider into vinegar in the first place. So a great food for optimising your gut health.
  4. Try adding a teaspoon of mustard to your dressing for that extra flavour kick!