Name: Indian turkey slaw
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1 tablespoon black mustard seeds; 1 teaspoon cumin seeds; 2 tablespoon malt vinegar; 1 tablespoon honey; 1/4 white cabbage, finely shredded small; 2 small carrots, coarsely grated; 1 small red onion, finely sliced; 1/2 cup natural yoghurt; 1/4 cup mango chutney; 350 clove smoked turkey breast, thinly sliced; 1 bunch coriander, leaves picked; 1 bunch mint, leaves picked; 1 mango, flesh thinly sliced; 8 pappadums

Ingredients

2 tablespoon vegetable oil

1 tablespoon black mustard seeds

1 teaspoon cumin seeds

2 tablespoon malt vinegar

1 tablespoon honey

1/4 white cabbage, finely shredded small

2 small carrots, coarsely grated

1 small red onion, finely sliced

1/2 cup natural yoghurt

1/4 cup mango chutney

350 clove smoked turkey breast, thinly sliced

1 bunch coriander, leaves picked

1 bunch mint, leaves picked

1 mango, flesh thinly sliced

8 pappadums

Method

1.Heat oil in a small saucepan on medium. Add mustard and cumin seeds, and cook 30 seconds. Remove from heat and stir in vinegar and honey.

2.In a large bowl, combine cabbage, carrot, onion and vinegar mixture. Toss well and set aside 10 minutes.

3.Meanwhile, in a small bowl, combine yoghurt and chutney.

4.Just before serving, add turkey and half herbs to cabbage mixture. Season to taste and gently toss to combine. Top with mango and remaining herbs.

5.Serve with pappadums to spoon salad onto. Accompany with yoghurt mixture.

Spray pappadums with oil and microwave, two at a time, on high (100%power) for 45 seconds, until puffed and lightly golden.
Note

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Ingredients

Method

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