Coriander and cabbage slaw

    1 hour 30 min

    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

    Serves: 8 

    • 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

    Prep:1hr30min  ›  Ready in:1hr30min 

    1. 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.
    2. 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.

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