TADKA ASIAN COLESLAW

This is an absolute treat! So vivid and colourful, amazing crunchy textures and bold flavour combinations. Great in the summer with a barbecue or any meat dish. Tadka is the process of heating oil, adding spices and then tempering the vegetables with them. It is an easy method, often applied to lentils, but just as easily translatable onto yoghurts and vegetables as well.

Handful grated carrots

Handful grated red cabbage

Handful finely sliced red onion

½ cup of dried coconut flakes

4-5 tablespoons of vegetable oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon chilli flakes

½ teaspoon turmeric powder

2 tablespoons honey

½ lemon juice

Fresh coriander (optional)

Place the carrots, cabbage and onions in a bowl together with the coconut flakes. Heat the oil in a frying pan until it is quite hot. Add the mustard seeds, cumin seeds, chilli flakes and turmeric. When the seeds are popping and the fat is red hot, pour over the vegetables. Mix thoroughly and add honey, salt and lemon juice. Place in the fridge for a few hours to allow the flavours to develop. Before serving mix in fresh coriander to add an extra hit of flavour! Delicious and nutritious….