Salty

Alternative Coleslaw (vegan | gluten-free)

I’m pretty sure that there’s some hormonal imbalance that’s making me so damn hungry all the time! Of course vegetables are the go-to option but without a bit of fat, they’re so bloody boring. One of my faves is coleslaw but with all that mayo, I may as well have a cake.

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The ‘alternative’ version is something my mum would make with the usual Indian twist, crunchy carrots combined with a unique spice mixture that just bring any vegetables to life. So now this is what I use to curb my cravings!

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Serving Size:

Serves 5

Ingredients:

  • 8 medium carrots julienned
  • 1 tbsp black mustard seeds
  • 1 tbsp nigella seeds
  • 1 tbsp fenugreek seeds
  • 1 chilli crushed
  • 1 tbsp rapeseed oil
  • Salt to taste

Method:

  1. Heat the oil in a saucepan then add all of the seeds and chilli.
  2. Fry for 5 minutes to allow flavours to be released.
  3. Stir in the carrots and cook for a further 5-8 minutes with the lid on depending on how crunchy or soft you like your veg.
  4. Remove from the heat and season with salt and fresh coriander.

As well as an emergency snack, I also use this as a side dish to accompany my curries, rice and chapattis .

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