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.

Best Health Magazine, October 2011. Photo: Michael Alberstat; Food Stylist: Carol Dudar

 

Fresh Coleslaw with Crispy Spinach Roti
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
    Coleslaw
    1. 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.
    Roti
    1. 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.
    2. 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.
    3. 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.
    Recipe Notes

    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