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Indian salad

2 serves of vegetables in each serve

Preparation time: 15 minutes

Serves: 6

2 serves of vegetables per serve

Diet and Allergies:

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1 small red onion, sliced
½ cup sultanas
½ bunch coriander, chopped
4 large carrots, peeled
1 lemon, juiced
1 tsp honey
1 tsp ground cumin
1 tbsp olive oil
Freshly cracked pepper to taste


Place the onion, sultanas and coriander in a large bowl. Using a vegetable peeler, peel ribbons of the carrot into the bowl.

In a small bowl whisk together the lemon juice, honey, cumin, olive oil and pepper.

Pour the dressing over the vegetable mixture.


This salad will be better eaten if allowed to sit in the fridge for a few hours.


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