Indian Salad

• Prep: 15
• Serves: 6

Ingredients

• 1 small red onion
• 1/2 cup sultanas
• 1/2 cup coriander leaves
• 4 large carrot, fresh or thawed from frozen
• 2 tbs lemon juice
• 1 tsp honey
• 1 tsp cumin seed
• 1 tbs olive oil
• 2 pinch pepper

Method

1. Place the onion sultanas and coriander in a large bowl. Using a vegetable peeler peel ribbons of the carrot into the bowl.
2. In a small bowl whisk together the lemon juice, honey, cumin, olive oil, and pepper.
3. Pour the dressing over the vegetable mixture.

Tip

This salad will be better eaten if allowed to sit in the fridge for a few hours.

2 serves of vegies in each serve of this recipe.

Nutrition information

	per serving	per 100g
Energy	518.5 kJ	316 kJ
Protein	1.7 g	1 g
Fat, total	3.3 g	2 g
— saturated	0.5 g	0.3 g
Carbohydrate	19.8 g	12.1 g
— sugars	18.9 g	11.5 g
Fibre	5.2 g	3.2 g
Sodium	60.3 mg	36.8 mg