Fresh Coleslaw with Crispy Spinach Roti
Flatbreads are my favourite bread recipes to make at home. Store-bought varieties have shortening or vegetable oil added to make them pliable and extend their shelf life, but the extra virgin olive oil in this crispy recipe is a healthier alternative.
Coleslaw
3 cups (750 mL) shredded green cabbage
2 cups (500 mL) shredded red cabbage
1 cup (250 mL) grated carrot
1 cup (250 mL) finely sliced red onion
1 apple, grated
2 Tbsp (30 mL) finely diced jalapeño pepper
1 handful cilantro, chopped
2 limes (juice and zest)
2 Tbsp (30 mL) extra virgin olive oil
1/2 tsp (2 mL) each ground nutmeg, allspice, salt and pepper
Roti
1 tsp (5 mL) extra virgin olive oil
1 big handful baby spinach, washed
1 cup (250 mL) whole-wheat flour
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
Pinch each kosher salt (or sea salt) and ground pepper
1/2 cup (125 mL) warm water
To make coleslaw: In a medium-sized bowl, combine cabbages, carrot, red onion, apple, jalapeño pepper and cilantro. In a small bowl, combine lime juice and zest, olive oil, nutmeg, allspice, salt and pepper. Pour over cabbage mixture and toss to coat. Season to taste.
To make roti: Add olive oil to a sauté pan over medium heat. When it’s hot, sauté spinach until wilted, about 30 seconds. Remove spinach and chop finely. In a medium bowl, combine chopped spinach, flour, cumin, coriander, salt and pepper. Add warm water a little at a time, kneading until soft dough forms. Knead until smooth. Divide dough in four and roll with a floured rolling pin until it’s as thin as a tortilla. In a non-stick sauté pan with no oil over medium heat, cook roti on one side for two minutes; flip and cook for another two minutes. Repeat with remaining three rotis, piling them on a plate as each is done.
Serves four. Per serving: 295 calories, 9 g protein, 10 g fat (2 g saturated fat), 50 g carbohydrates, 12 g fibre, 0 mg cholesterol, 162 mg sodium
Best Health Magazine, October 2011. Photo: Michael Alberstat; Food Stylist: Carol Dudar
Hi Jane,
Sorry to hear it didn't turn out. Adding some sugar might cut the acidity from the limes, or you might want to try doubling the recipe. Hope this helps!
- Marlene Rego, web editor, besthealthmag.ca
This coleslaw is way too limey - any suggestions how to reduce the over zealousness of the lime flavour? Have company coming tonight and make the mistake of trying a new recipe.