1/2 small red onion
handful fresh coriander leaves,
juice of 2 limes
1 garlic clove, crushed
1 teaspoon chilli powder
1/2 teaspoon ground cumin
1 tablespoon hot English mustard
1 tablespoon honey
2/3 cup canola oilPeel the kumara and carrots and wash them well. Grate both vegetables into a large bowl. Slice the onion very thinly and add it to the bowl with the coriander leaves.
To make the dressing, place all the dressing ingredients except the oil into a medium-sized bowl. Whisk gently while pouring in the oil in a steady stream.
Toss the dressing through the kumara and carrot mix. Chill the salad in the fridge in a bowl covered in cling film until serving time.
TIP: The chilli and lime flavours in this dish make it ideal as part of a barbecue on a hot summer's day.