Red cabbage Slaw

Recipe by Lucy Jessop (ANutr) for Tiffin Walli

Serves 4-6

Ingredients

1⁄2 red cabbage (or mixed red and white), finely shredded

2 carrots, coarsely grated

1 tomato, roughly chopped

1⁄2 red onion, vey finely sliced

4 tbsp Lemon juice or vinegar

4 tbsp Olive/ walnut/avocado oil

Garlic, a little grated

1⁄2 tsp cumin seeds, lightly toasted

1 red or green chilli, finely chopped

A large handful of fresh coriander/mint/parsley leaves, chopped

Method

1. Prepare all the vegetables and add to a bowl. You can experiment,

adding any crunchy veg – e.g. peppers, celery, cucumber too.

2. For the dressing, whisk together the lemon juice/vinegar and oil. If you

like, add a little garlic, the toasted cumin seeds and chilli. Season with a

small pinch of salt, if desired.

3. Add the herbs and dressing to the veg. Toss altogether to combine.

4. Serve with any curry or main meal.

Tip – you can also add natural yogurt to the dressing if you prefer -and you can

experiment with adding different spices too.

Tip – sometimes I add chopped up fresh orange pieces, tinned sweetcorn or

shredded fresh spinach.