Carrot kachumber
Try this delicious carrot dish as a side to go with your curry, it’s a fresh and bright Indian salad.
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Ingredients
- 300g carrots, peeled
- 175g white cabbage, shredded
- 1 small green chilli, deseeded and finely chopped
- 3 tbsp olive oil
- 3 tbsp white wine vinegar
- 2 tsp black mustard seeds
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Method
- Use a peeler to cut the carrots into ribbons and mix with the other ingredients in a large bowl. Season, cover and chill until needed. Serve with the Chicken curry (see recipe).
Nutrition
- 83kcals Calories
- 6.2g (0.8g saturated) Fat
- 1.2g Protein
- 6g (5.2g sugar) Carbs
- trace Salt
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