Mexican Slaw

A super easy salad to make alongside our freezer food that can be used at a weekday dinner or no fuss party. It’s light and fresh without a heavy dressing.

INGREDIENTS

½ red onion

2 limes

1 tsp cumin seeds

2 tbsp pumpkin seeds

¼ red cabbage

1 fennel bulb

6 large radishes

METHOD

First finely slice the red onion and cover with juice of 1 lime, a pinch of salt and toasted cumin seeds. Let them pickle lightly while you make the rest of the salad. Toast the pumpkin seeds in a frying pan until they pop.

Finely slice or shave the red cabbage and fennel and slice the radishes. Mix in a bowl.

Slice the red chilli and roughly chop the coriander and add to the bowl along with half the pumpkin seeds.

When ready to serve, pour a glug of olive oil, a pinch of salt, squeeze of lime and half the pickled red onions. Give a good toss to coat the veg.

Check for seasoning and add more lime, salt or oil to taste.

Top with the remaining red onion and pumpkin seeds.