Indian Gujarati Slaw
Recipe by Melissa Flowers, Savory Spice—Austin, TX customer (Adapted from original recipe by Raghavan Iyer in Betty Crocker’s Indian Home Cooking)
Healthy Cooking
30-Minute Meals
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 sesame seeds in this Indian-inspired salad.
Serves
6 to 8 servings
Ingredients
1/4 cup peanut oil
Asafetida
1/2 tsp. Asafetida
1 cup dry roasted unsalted peanuts, coarsely chopped
Black Sesame Seeds
1 Tbsp. Black Sesame Seeds
Ground Turmeric
3/4 tsp. Ground Turmeric
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
Fine Pink Himalayan Sea Salt
1 tsp. Fine Pink Himalayan Sea Salt
1/4 cup packed fresh cilantro leaves, chopped
1 bunch scallions, chopped
juice of 1 lime
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.
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