This winter salad is packed with fresh carrot, beetroot and cabbage in a zesty orange and cayenne dressing.
With chunks of chopped cashews, chewy apricot, chickpeas and coriander. It is full of flavour and is the perfect healthy non-boring winter salad!
For the dressing I used fresh orange juice, coriander, extra virgin olive oil and cayenne pepper. Giving this salad a nice but gentle kick which compliments the sweetness from the orange and apricot.
Usually I’m not much of a salad girl, and I will always go for a warm salad over a cold one. But this salad has everything I crave from texture, sweetness, spice and flavour. I’m pretty sure you’ll love it too.
This salad comes together in less than 20 minutes and requires no cooking. It is a great quick side salad to serve with your next meal, take to work for lunch or contribute to a pot luck.
If you want to make this ahead or are serving for guests, add the cashews, apricots and half the coriander to top before serving.
One of me and my mums favourite lazy weeknight meals is a jacket potato. So you can guess what I first ate this salad with! It was so yummy and this salad will be on repeat for the next month!
As you can see from the photos this salad is so colourful, with tones of purple, pink and orange. It’s one of those salads that makes you instantly feel good for after eating.
And I’m pretty sure you’ll go back for seconds like all my family did!
This winter salad has added protein from the chickpeas and cashews. They add a lovely crunch and texture whilst also making it more filling.
This salad would be delicious served along side some of these recipes:
As always if you make this winter carrot and beetroot salad be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 3 carrots
- 1/2 red cabbage
- 3 cooked beetroots
- 1 tin cooked chickpeas
- 1 orange
- 2 tbsp extra virgin olive oil
- 1/4-3/4 tsp cayenne pepper
- 1/2 tsp salt
- 2 handfuls fresh coriander
- 1/2 cup cashews
- 1/4 cup dried chopped apricots
- salt and pepper to taste
Grate/shred the carrots, cabbage and beetroot and place in a large bowl. Add the drained chickpeas.
Roughly chop the cashews and add to the bowl along with the chopped apricot. Give it a good mix.
In a small bowl mix the juice from the orange, olive oil, cayenne pepper (depending how spicy you want it) and salt.
Drizzle over the salad, and mix.
Finely chop the coriander and mix into the salad too, leaving some to garnish on top.
Serve straight away or place in an air tight container in the fridge for 2-3 days.
If you are making this ahead of time/serving for guests add the chickpeas, nuts and apricots just before serving or they will turn purple from the beetroot!
Add tofu/seitan to make this salad more of a meal.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 363mgCarbohydrates: 21gFiber: 5gSugar: 8gProtein: 6g