|1|| red onions
(peeled and finely sliced)
|3|| spring onions
|0.5|| red cabbages
|0.5 bunches bunch|| 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
(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.