Carrot and Cabbage Salad With Coriander+cumin Dry Rub
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your repertoire, Carrot and Cabbage Salad With Coriander+cumin Dry Rub might be a recipe you should…
- Prep
- 9 min
- Cook
- 16 min
- Total
- 25 min
- Servings
- 1
- Difficulty
- Easy
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Chop up the carrots and the cabbage into slivers of roughly the same size.
Step 2
Add the ground coriander, cumin seed, lime juice, and olive oil and massage it into the veggies.
Step 3
Add the fresh coriander and sunflower seeds on top.Leave aside for a couple of hours for the spices to seep into the veggies for added flavor.
Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 3 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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