Everyone appreciates a bowl of coleslaw at a barbecue and cumin gives this easy recipe an Indian twist.
Ingredients
- 1 large onion, thinly sliced
- 2 large carrots, roughly grated
- 1/2 small white cabbage, finely sliced
- 1 tbsp cumin seeds
- 6 tbsp good light mayonnaise
- 1 tbsp lemon juice
Method
- 1. Put the onion, carrots and cabbage in a big bowl and toss well. Set aside.
- 2. Toast the seeds in a dry pan over a medium heat for 1 minute, or until aromatic. Cool slightly, then add to the vegetables with the mayonnaise and lemon juice. Season and mix well.
Nutritional info
Per serving: 110kcals, 9.6g fat (1.4g saturated), 1.6g protein, 5.8g carbs, 5.2g sugar, 0.2g salt