Carrot and cumin coleslaw

Carrot and cumin coleslaw
  • Serves icon Serves 8
  • Time icon Ready in 20 minutes

Everyone appreciates a bowl of coleslaw at a barbecue and cumin gives this quick recipe an Indian twist.

Nutrition: per serving

Calories
110kcals
Fat
9.6g (1.4g saturated)
Protein
1.6g
Carbohydrates
5.8g (5.2g sugars)
Salt
0.2g
Calories
110kcals
Fat
9.6g (1.4g saturated)
Protein
1.6g
Carbohydrates
5.8g (5.2g sugars)
Salt
0.2g

Ingredients

  • 1 large onion, thinly sliced
  • 2 large carrots, roughly grated
  • ½ 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.

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