About
This simple slaw has been jazzed up with aromatic spices, tangy yogurt and crunchy sunflower seeds.
This makes a great side served with curried meats, tofu or added to salads.
Ingredients
- 4 small – 3" long scallions
- 1 tablespoon cilantro
- 1 teaspoon lime juice, fresh
- 1 tablespoon mayonnaise
- ¾ cup red cabbage
- ½ teaspoon cumin, ground
- ½ teaspoon spices coriander seed or ground
- ½ tablespoon dannon all natural yogurt, plain
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
- 1 tablespoon, whole pieces sunflower seeds
Instructions
- Remove the tough ends of the scallions and discard any stringy outer leaves. Slice the scallions lengthwise into thin strips then roughly chop into 1 inch pieces.
- Finely slice the cabbage and add to a mixing bowl with the chopped scallions, sunflower seeds and cilantro. Toss to combine.
- Add the mayonnaise, yogurt, cumin, coriander, lime juice, salt and pepper to a small mixing bowl. Stir well to combine.
- Spoon the yogurt over the chopped vegetables and stir well, coating everything in the dressing. Refrigerate until ready to serve.
Nutrition Facts
- Servings: 4
- Calories: 45.1kcal/188.8kJ (per serving)
- Fat: 3.8g (per serving)
- Carbs: 2.6g (per serving)
- Protein: 0.9g (per serving)
