Tart, Piquant and Crisp, This Is The Perfect Summer Slaw!
The original recipe for this hearty Indian salad came from a great little cookbook called Indian Cooking Unfolded by Raghavan Iyer. A book full of excellent traditional and modern Indian inspired recipes.
My variation doesn’t stray too far from the original. I simply turned it up a notch on a few ingredients so it packs a little more flavor, and substituted the oil for a healthier choice. Give it a try and if you like Indian food Raghavan’s book is a must have!
Cabbage Tips
- Use a food processor or mandoline to get the tastiest, super thin slices.
- Use the remaining cabbage to make sauerkraut!
Peanut Turmeric Cabbage Slaw
This Indian slaw is an excellent choice if you’d like to have a ready made salad to eat throughout the week. It gets better with each day as it continues to marinade in the lime, mustard and turmeric dressing. Just garnish with fresh cilantro and peanuts to serve!
- Prep Time: 30m
- Total Time: 30m
- Serves: 4
Ingredients
- 1/4 Small Head Cabbage, thinly sliced or shredded
- 1/4 Small Head Red Cabbage, thinly sliced or shredded
- 1 Fresh Serrano Chile, deseeded and minced
- 1/2 Red Bell Pepper, cut into thin strips
- 1/2 cup Roasted Peanuts, crushed
- 1/4 cup Unsweetened Coconut Shreds
- 1/2 cup Cilantro, leaves and stems chopped
- 1 teaspoon Celtic Sea Salt, or other coarse salt
- 1 tablespoon Mustard Seeds
- 1/4 teaspoon Ground Trmeric
- 1 Lime, juiced
- 2 tablespoons Extra Virgin Olive Oil or Hemp Oil
Instructions
- Cut cabbages in half, cut into quarters and remove stems. Store stems and remaining cabbage. Slice the cabbage as thinly as possible with a sharp chef's knife or if available, use a food processor with your thinnest slicing attachment.
- Mince and slice chiles, pepper and cilantro. Combine with cabbage, salt and lime juice in a large mixing bowl.
- Grind the peanuts in by pulsing a coffee grinder, or pounding lightly in a mortar, or pulsing a food processor, until you get a beard crumb consistency. Add the peanuts to the bowl.
- Heat the oil in a pan on medium heat until hot, add the mustard seeds. Saute for about 40 seconds. Remove from heat and add turmeric. Stir with a spoon and poor over cabbage. Using some of the cabbage mop up the pan to be sure all the oil and spices are transferred. Mix well.
- Garnish with cilantro leaves and more crushed peanuts.
