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Curry Coleslaw

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Ingredients

1 red onions red onion
(peeled and finely sliced)
3 spring onions spring onion
(finely sliced)
0.5 red cabbages red cabbage
(shredded)
2 carrots carrot
(grated)
0.5 bunches bunch coriander coriander
(finely chopped)
1 limes lime
(zest and juice)
100 g g mayonnaise mayonnaise
50 g g crème fraîche crème fraîche
1 tsp tsp korma spice mix korma spice mix
1 tsp tsp tikka spice tikka spice
4 tbsp tbsp mixed seeds mixed seeds
(toasted in a dry pan)
salt salt
black pepper black pepper

Curry coleslaw

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30 min
(45)

Method

Serve this ‘slaw as the perfect accompaniment to grilled meats and vegetables at a barbecue. Any leftovers will keep well in the fridge and can be used to perk up a baked potato the next day.

  1. Add all of the vegetables to a large mixing bowl along with the lime zest and juice.
  2. Add the mayonnaise, crème fraîche and spices, seasoning to taste. Adjust if necessary, then allow to sit in the fridge for at least 20 minutes.
  3. When ready to serve, mix the coleslaw thoroughly and taste, adjusting the seasoning again if required. Sprinkle the seeds over the top and serve.

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