|1||red onions red onion|
|peeled and finely sliced|
|3||spring onions spring onion|
|0.5||red cabbages red cabbage|
|0.5 bunches bunch||coriander coriander|
|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|
|black pepper black pepper|
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.
- Add all of the vegetables to a large mixing bowl along with the lime zest and juice.
- 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.
- When ready to serve, mix the coleslaw thoroughly and taste, adjusting the seasoning again if required. Sprinkle the seeds over the top and serve.