Carrot and Cabbage Salad With Coriander+cumin Dry Rub

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 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

You need the ingredients below to cook it

  • carrots

    carrots

    carrots

    192 grams

  • cumin seed powder

    cumin seed powder

    cumin seed powder

    0.5 teaspoons

  • coriander

    coriander

    fresh coriander

    1 bunch

  • cabbage

    cabbage

    green cabbage

    52.5 grams

  • ground coriander

    ground coriander

    ground coriander

    0.5 teaspoons

  • juice of lime

    juice of lime

    Juice of lime

    1 item

  • olive oil

    olive oil

    olive oil

    1 teaspoon

  • cabbage

    cabbage

    red cabbage

    66.75 grams

  • sunflower seeds

    sunflower seeds

    sunflower seeds

    2 teaspoons

Instructions

Let's follow the instructions for cooking it

  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.
  4. Leave aside for a couple of hours for the spices to seep into the veggies for added flavor.