Red Cabbage, Carrot and Onion Salad
A summery way to enjoy your red cabbage.
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15 Minutes
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Serves 4
50 Minutes
Serves 4
What you'll need…
- 250g spring onions
- 160g gram flour
- 25g plain flour
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 teaspoons black mustard seeds
- ½ teaspoon sea salt, plus extra to serve
- 250ml Lager
- 2 Shallots
- Vegetable oil (for deep frying)
- A small bunch Mint, leaves picked
- A small bunch coriander, chopped
- 1 Green chilli
- Thumb sized piece of ginger
- Pinch of cumin
- Juice of 1 lemon
The method
1
Finely slice your spring onions at and angle and finely slice the shallots.
2
Put the gram flour, plain flour, spices and salt into a large bowl, and slowly whisk in the lager, until a batter forms. Stir in the spring onions and shallots.
3
To make the chutney, put the mint, coriander, green chilli, ginger, cumin and lemon juice into a blender. Blitz until smooth, add a splash of water if needed.
4
Fill a pan no more than 1/3 full with oil and heat until 180°C or until a cube of bread browns in 30 seconds.
5
Take a heaped tablespoon of the spring onion batter and carefully drop into the oil. Fry for 3-4 minutes, in batches, or until crisp and brown.
6
Drain on kitchen paper, season with sea salt and keep warm in a low oven while you fry the rest. Serve with the chutney for dipping. Enjoy!
Recipe from Olive
