SPICED MANGO COLESLAW

1 tbsp coriander seeds
2 tsp cumin seeds
1 mango (underripe, peeled and grated)
1/4 white cabbage, thinly sliced or shredded
1 large carrot, peeled and coarsely grated
1 cup of cilantro (coriander leaves), chopped
juice of 2 limes
salt and pepper to taste

Heat a non stick fry pan. Do not add oil, just toast coriander and cumin seeds dry over medium high heat until they give off their wonderful aroma. Take them off the heat and allow to cool before grinding them to a fine powder. You can use a mortar and pestle or electric food grinder. I used my KitchenAid coffee grinder since it's easy to dismantle and wash.

To slice the cabbage, I once again took the easy route and used my Cuisinart with the thin slicer blade. Then changed to the grater blade for the mango and carrot.

Put the cabbage, carrot, mango, chopped cilantro in a large bowl. Add the lime juice, ground spices, salt & pepper and toss well.

The wonderful thing about this coleslaw is that it tastes fabulous right away (and just as good the next day for lunch, I might add). There's no need to let the flavors marinate.


Serves 6-8
Adapted from a recipe by Ruth Daniels