As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chilli, green rice, salsa cruda, stir-fried vegetables plus rich roast onions (all of which can be found on this site).
2 people made this
200 g (7 oz) cucumber
500 g (1 lb 2 oz) green cabbage, shredded
50 g (1¾ oz) red onion, thinly sliced
2 tablespoons chopped fresh coriander
For the dressing
2 cloves garlic
Salt and black pepper
3 tablespoons lime juice
100 g (3½ oz) low-fat natural yoghurt
Method Prep:1hr30min › Ready in:1hr30min
Peel the cucumber, halve it lengthways and remove the seeds with a teaspoon. Slice it into matchsticks about 2.5 cm (1 in) long. Put them in a bowl and stir in the cabbage, onion and coriander.
To make the dressing, crush the garlic into a paste with ½ teaspoon of salt, then whisk in the lime juice and yoghurt and season with pepper. Pour the dressing over the slaw, mix well and chill for about 1 hour to let the flavours develop.