A mixture of sweet and spicy, with a crunchy texture and an aromatic dressing.
One small pan and one bowl required.
No cooking required, except the toasting of spices.
2 large carrots, grated
4 cups finely chopped kale
5 small fresh apricots, chopped into small pieces
½ red onion, finely sliced
Dressing
2 tsp ground cumin
1 tsp cumin seeds
1 tsp ground coriander
3 Tbsp avocado or olive oil
3 Tbsp coconut cream
Salt and pepper
1
Place the ground cumin, cumin seeds and ground coriander into a small, dry pan over a medium heat and toast for a minute or two until fragrant. Remove from the heat
2
In a salad bowl, combine the toasted spices, oil, coconut cream, salt and pepper
3
Add the grated carrots, kale, apricot and red onion to the salad bowl and toss to combine and coat the veggies in spiced dressing
Nutrition Facts
4 servings
Serving size
- Amount per serving
- Calories195
- % Daily Value *
- Total Fat 14g18%
- Total Carbohydrate 16g6%
- Protein 3.8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 large carrots, grated
4 cups finely chopped kale
5 small fresh apricots, chopped into small pieces
½ red onion, finely sliced
Dressing
2 tsp ground cumin
1 tsp cumin seeds
1 tsp ground coriander
3 Tbsp avocado or olive oil
3 Tbsp coconut cream
Salt and pepper