Red Cabbage Salad with Spring Rolls


  • 1 box of The Vegetarian Butcher Spring Rolls
    150 g mangetout
    ½ lemon
    3 tbsp oil
    ½ tbsp maple syrup
    150 g red cabbage, finely shredded
    4 tbsp chopped parsley
    4 tbsp chopped coriander
    3 tbsp of cashew nuts, toasted and chopped.
    t pomegranate, just the seeds
    salt and pepper


Blanch the mangetout peas for 1 minute in salted water and then place in cold water to stop them from cooking any further. Grill the lemon for a couple minutes before juicing it. Put 2 tablespoons of the lemon juice in a bowl and mix with the olive oil and maple syrup. Season with salt and pepper.
Mix the red cabbage, the pomegranate seeds, chopped herbs, peas and dressing together to make the salad and season with salt and pepper.

Deep-fry the frozen Spring Rolls for 6 minutes at 175°C.
Divide the salad over 4 plates and sprinkle with some chopped cashew nuts. Finish the salad with the spring rolls and serve with some sweet and sour sauce (optional).