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 try. This recipe serves 1. One portion of this dish contains about 6g of protein, 10g of fat, and a total of 222 calories. For $1.4 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 4 people have made this recipe and would make it again. Head to the store and pick up sunflower seeds, cumin seed powder, juice of lime, and a few other things to make it today. It works well as an affordable hor d'oeuvre. From preparation to the plate, this recipe takes roughly 25 minutes. It is brought to you by Foodista. Overall, this recipe earns a super spoonacular score of 96%. If you like this recipe, you might also like recipes such as Carrot and Cabbage Salad With Coriander+cumin Dry Rub, Carrot and Cabbage Salad With Coriander+cumin Dry Rub, and Carrot and Cabbage Salad With Coriander+cumin Dry Rub.
Ingredients
200 gcarrots
½ tspcumin seed powder
¼ bunchcoriander
50 gcabbage
½ tspground coriander
¼ juice of lime
1 tspolive oil
75 gcabbage
2 tspsunflower seeds
Instructions
1.Chop up the carrots and the cabbage into slivers of roughly the same size.
2.Add the ground coriander, cumin seed, lime juice, and olive oil and massage it into the veggies.
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.
