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
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.
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