Instructions

1. Shred or thinly slice cabbage. Cut the onion in half, then slice thinly.
2. Peel and coarsely grate the beetroots.
3. Remove the seeds & veins of the chilli, then chop the flesh finely.
4. Mix the sliced vegetables in a large bowl, sprinkle the chilli on top.
5. Dry-fry the cumin seeds until fragrant, then sprinkle over the vegetables.
6. Mix the yogurt with the garlic & lime juice. Season to taste, then fold in the salad.
7. Add most of the parsley, toss well.
8. Taste it, adjust the seasoning & lemon juice according to your taste.
9. Sprinkle with the reserved parsley just before serving.