A colourful salad of sweet carrots, crisp mooli and shredded cabbage, tossed in a creamy, nutty dressing

A bright and vibrant side dish

Credit : Haarala Hamilton and Valerie Berry

Diana Henry

The Telegraph's award-winning cookery writer

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.

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Published 10 April 2026 2:37pm BST

It’s important that this salad is really crunchy. Prepare it near to the time you want to serve it, so that it doesn’t get soft.…