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Crunchy salad pittas recipe

This colourful, crunchy salad is perfect served alone, or stuffed into warmed wholemeal pittas.

Prep: 15 mins
Serves 4

Nutritional information

Per serving:

  • 1,291kJ / 306kcal
  • 12g protein
  • 49.6g carbohydrate, of which 11.8g sugars
  • 5g fat, of which 2.1g saturates
  • 7.4g fibre
  • 1.2g salt
Carrot, red cabbage, red onion, apple and cheese salad in a bowl


  • 2 tablespoons lemon juice or white wine vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon Dijon or wholegrain mustard
  • 1 quarter of a small red cabbage, finely shredded
  • 1 carrot, grated
  • 1 small red onion, thinly sliced
  • 1 medium apple, cored and chopped
  • 20g sultanas or raisins
  • 50g reduced-fat hard cheese, cut into tiny chunks
  • 1 pinch ground black pepper
  • 4 wholemeal pitta breads


  1. Whisk together the lemon juice or vinegar, olive oil, and mustard, then add all the remaining ingredients (apart from the pittas!) and toss together gently.


    Use green cabbage instead of red, if you prefer.

  2. Warm the pittas in a toaster or under the grill. Split open and stuff with the salad. Serve at once, or wrap and keep cool until lunchtime.


    You could use chopped ready-to-eat dried apricots instead of raisins or sultanas.