6 AS A SIDE DISH servings
Prep: 20 mins
Chillies, corn and fresh coriander add a Mexican twist to this coleslaw.
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Ingredients (13)
½ | cabbage — red, shredded |
½ | cabbage — shredded |
1 | red onion — thinly sliced |
fresh coriander — handful, chopped | |
410 g | canned corn kernels — drained |
jalapeño chillies — chopped | |
60 ml | mayonnaise |
125 ml | yoghurt — double cream |
lemon — zest and juice | |
2,5 ml | cumin — ground |
5 ml | sugar — optional |
salt | |
baby red cabbage — leaves separated |
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