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.    See more 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. If you can find little purple micro-leaves then add them to this salad – they look really good.…