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!
- Use a food processor or mandoline to get the tastiest, super thin slices.
- Use the remaining cabbage to make sauerkraut!