Meals and Courses

Spiced Red Cabbage and Carrot Salad

cook 10 mins
  • 3 large carrots, peeled
  • 1/2 small red cabbage, about 250–300 g (8–10 oz) juice of 2 lemons
  • 1 tablespoon caster sugar
  • 1 tablespoon light olive oil
  • 1 teaspoon nigella seeds (black onion seeds)
  • 1 teaspoon crushed coriander seeds
  • 1 green chilli, deseeded and finely chopped
  • salt
  • Coarsely grate the carrots, or thinly shred using a mandolin, and put in a large salad bowl. Finely slice the red cabbage into thin shreds, add to the carrots and toss together.
  • Whisk together the remaining ingredients in a small bowl, then season with salt. Pour the dressing over the vegetables, toss to mix well and serve at room temperature.
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