Mexican Coleslaw
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Carrots (peeled)
- 400 g White cabbage
- 4 Spring onion (Scallion) (finely sliced)
- 1 tbsp Olive oil
- 2 tablespoons Apple cider vinegar
- 0.5 tsp Cumin
- 1 tsp Paprika
- 2 tablespoons Fresh coriander (cilantro) (chopped)
- 1 Garlic clove (crushed)
- 1 pinch Fine sea salt and ground black pepper
- 1 Lime (juice only)
- 2 tablespoons Greek yogurt
- 1 Red chilli (Finely sliced)
Method
- Shred 2 Carrots, 400 g White cabbage and put in a large bowl with 4 Spring onion (Scallion).
- In a separate bowl, combine 1 tbsp Olive oil, 2 tbsp Apple cider vinegar, 0.5 tsp Cumin, 1 tsp Paprika, 2 tbsp Fresh coriander (cilantro), 1 Garlic clove, 1 pinch Sea salt and black pepper, juice of 1 Lime and 2 tbsp Greek yogurt.
- Add the dressing to the salw mixture and mix well.
- Serve 1 Red chilli (sliced; optional).