Indian Salad
- Dairy free
- Egg free
- Gluten free
- Nut free
- Vegetarian
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
- Place the onion, sultanas and coriander in a large bowl. Using a vegetable peeler peel ribbons of the carrot into the bowl.
- In a small bowl whisk together the lemon juice, honey, cumin, olive oil, and pepper.
- 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 veggies in each serve of this recipe.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.
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 |
| Sodium | 60.3 mg | 36.8 mg |
| Fibre | 5.2 g | 3.2 g |