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Test Kitchen Approved

Indian Gujarati Slaw

5.0 star rating 1 Review

Recipe By Melissa Flowers, Savory Spice—Austin, TX customer (Adapted from original recipe by Raghavan Iyer in Betty Crocker’s Indian Home Cooking)

Yields

6 to 8 servings

Recipe By Melissa Flowers, Savory Spice—Austin, TX customer (Adapted from original recipe by Raghavan Iyer in Betty Crocker’s Indian Home Cooking)

If ever you were looking for an excuse to try asafetida, this slaw should be it. Its pungent flavor pairs perfectly with the sweet coconut, spicy jalapeño, and crunchy charnushka seeds in this Indian-inspired salad.

Serving Suggestions

Serve warm, at room temperature or cold. The overall flavor improves with age.

Ingredients

1/4 cup peanut oil


1 cup dry roasted unsalted peanuts, coarsely chopped



1 medium head green cabbage, shredded (about 8 cups) or 24 oz. pre-shredded coleslaw mix

1 cup dried unsweetened shredded coconut

1 to 3 fresh jalapeño peppers, seeded and finely chopped

2 Tbsp. granulated sugar


1/4 cup packed fresh cilantro leaves, chopped

1 bunch scallions, chopped

juice of 1 lime

Savory Spice ingredients in this recipe

  • Asafetida

    Native to Iran and Afghanistan, when cooked, Asafetida provides a flavor similar to onions or leeks, making it a favorite of those whose diets forb...

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  • Black Sesame Seeds

    These black seeds are best after slightly toasting for a minute to bring out the earthy, nutty flavor. These seeds are high in protein and are ofte...

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  • Ground Turmeric Powder (Organically Sourced)

    Turmeric root is a member of the ginger family and is used for its flavor as well as its color. For thousands of years, natives of India used turm...

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  • Fine Pink Himalayan Sea Salt

    This pink salt is believed to be quite possibly the most ancient of all sea salts. Dried up ancient oceans have left salt beds hundreds of feet dee...

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Directions

Prepare all ingredients and have them ready to go next to a 12-inch skillet or wok. Heat oil over medium-high heat. Add Asafetida, peanuts, and Black Sesame Seeds and cook for 30 seconds to 1 min., stirring. Add Ground Turmeric and stir. Add cabbage and stir until coated with seasoned oil. Cook until lightly wilted. Add the following one at a time, stirring in each ingredient before adding the next: coconut, jalapeños, sugar and Fine Pink Himalayan Sea Salt. Total cooking time for above should be about 5 to 7 min. Remove from heat and stir in cilantro, green onions and lime juice.