Cabbage and carrot salad with spiced yoghurt dressing
Two winter favourites are given a spicy, minted dressing to bring out all their flavours.
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125 g (4½ oz) white cabbage, finely shredded
125 g (4½ oz) carrots, grated
For the dressing
125 g (4½ oz) low-fat natural yoghurt
1 tablespoon finely chopped red onion
1 green chilli, deseeded and finely chopped, optional
2 tablespoons finely chopped fresh coriander
1 teaspoon bottled mint sauce, or 1 teaspoon each chopped fresh mint and white wine vinegar
A pinch of salt
½ teaspoon sugar
To garnish: ½ teaspoon ground cumin and ½ teaspoon paprika
- Place the cabbage and carrots in a large bowl.
- To make the dressing, mix all the ingredients together and beat them with a fork until well blended.
- Stir the dressing into the cabbage and carrots, sprinkle with cumin and paprika and serve.
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