Red desert coleslaw

Red desert coleslaw

2 servings

½ head red cabbage
1 ½ tbsp mayonnaise
2 carrots (minced)
1 tbsp cumin seeds
1 tsp salt
1 garlic
Tabasco and black pepper to taste

Thinly slice the cabbage and mix with the salt. Put it to the side for about 30-60 minutes and remove any eventual water. Grate carrots and garlic and mix with the cabbage. Roast cumin seeds in a pan before putting them into the salad together with mayonnaise, a pinch of pepper and Tabasco to taste.

Perfect with fish or BBQ!

Posted on December 18, 2011, in Cooking lab and tagged , , , . Bookmark the permalink. Leave a comment.

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