Zesty Cabbage Salad
This Indian version of coleslaw is no ordinary recipe – it won first place in REI’s Camp Stove Cook-Off 2001 contest and was later published in The Best American Recipes 2002-2003 book and The Leave-No-Crumbs Camping Cookbook. With a few ingredients, you can whip up this delicious salad in no time. It is a perfect side dish to accompany grilled meat or fish.
Ingredients
- 3 cups green cabbage finely shredded
- 1 jalapeño chopped (optional)
- 2 tbsp olive oil
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- ½ cup peanuts dry-roasted, crushed
- 3 tbsp lime juice fresh
- ¼ cup cilantro chopped
- salt to taste
Instructions
- In a large salad bowl, lightly toss shredded cabbage and jalapeños, if using. Set it aside.
- When ready to serve, heat olive oil in a small skillet over medium heat. Add the mustard seeds. As soon as mustard seeds begin to pop, put in cumin seeds and let them crackle for 3 to 4 seconds.
- Remove from the heat, and immediately add oil-mustard-cumin seasoning to salad mix.
- Add crushed peanuts, salt, and lime juice. Toss it gently until salad is coated with the seasoning and then garnish it with chopped cilantro. Serve immediately.
