Carrot and cumin coleslaw
- August 2006
- Serves 8
- Ready in 20 minutes
Everyone appreciates a bowl of coleslaw at a barbecue and cumin gives this quick recipe an Indian twist.
- Vegetarian recipes
- 9.6g (1.4g saturated)
- 5.8g (5.2g sugars)
- 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
- Put the onion, carrots and cabbage in a big bowl and toss well. Set aside.
- 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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