Food > Recipe Directory > Courses/Meal Type > Salad > Indian-Spiced Coleslaw
Indian-Spiced Coleslaw Recipe
Indian-Spiced Coleslaw
A nice change from regular coleslaw, this salad adds an exotic touch as an accompaniment to almost any grilled meat or poultry.
Ingredients
- 8 cups (2 L) finely sliced cabbage
- 1 cup (250 mL) finely julienned or shredded carrot
- 1/2 cup (125 mL) thinly sliced red onion
- 2 green hot peppers, seeded and thinly sliced
- 2 tbsp (30 mL) peanut or vegetable oil
- 1 tbsp (15 mL) black (brown) mustard seeds
- 1 tsp (5 mL) cumin seeds
- 1/2 cup (125 mL) lemon juice
- 2 tbsp (30 mL) malt vinegar
- 1/2 tsp (2 mL) salt
- Pinch granulated sugar
- 1/3 cup (75 mL) chopped coriander
- 1/4 cup (60 mL) chopped mint
Preparation
In large bowl, toss together cabbage, carrots, onion and peppers.
In small skillet, heat oil over medium heat; add mustard and cumin seeds. When mustard seeds turn grey and begin to pop, scrape into cabbage mixture and toss to coat.
Whisk together lemon juice, vinegar, salt and sugar until sugar is dissolved; add to cabbage mixture and toss. Let stand at room temperature for at least 1 hour or refrigerate for up to 1 day.
Before serving, toss in coriander and mint.
Makes 8 to 12 servings.
- Serving(s)
- 8 to 12
| Per each of 12 servings: about | |
|---|---|
| Calories | 46 |
| Protein | 1 g |
| Fat (total) | 3 g |
| Carbohydrate | 5 g |
| Fibre | 2 g |
| Sodium | 114 mg |
| Calcium | 3 % RDI |
| Iron | 6 % RDI |
| Vitamin A | 13 % RDI |
| Vitamin C | 33 % RDI |
| Folate | 13 % RDI |
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Source
Homemakers Magazine: September 2008
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