Slaw salad with Mango and Chilli
This delicious salad has plenty of crunch and is packed with vitamins and minerals thanks to its tasty combination of nutritious carrots, mango, leaves and seeds.
1tbsp sunflower oil
3tbsp sunflower seeds
4tbsp pumpkin seeds
225g white cabbage, cored and finely shredded
2 carrots, peeled and coarsely grated
1 firm medium mango, peeled, stoned and coarsely grated
1 red chilli, deseeded and finely sliced
140g bag watercress, spinach and rocket salad
Juice of 1/2 lime
2tbsp fresh coriander, chopped
salt and freshly ground pepper
10mins - Cooking time: 2mins - Serves: 4
Heat 1tsp of the oil in a frying pan. Add the sunflower and pumpkin seeds and stir fry for 1min or until they are pale golden. Remove from the heat and leave to cool. Place the cabbage, carrot, mango, chilli and salad leaves in a bowl. Add the toasted seeds. Add the limejuice and coriander to the remaining oil and season to taste. Add to the bowl of salad ingredients and toss well to mix. Serve immediately.
Recipe and image courtesy of britishcarrots.co.uk