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Recipe: Indian Slaw

August 24, 2013

Back in the days when I used to get a fortnightly veg box (something which I am seriously reconsidering doing again), I used to find myself struggling to get through a whole cabbage.  Being the only one in my house to eat it, and refusing to make anything that resembled cabbage soup to take to work for lunch (for reasons I probably don’t need to explain), I was delighted when I stumbled across the idea of a warm coleslaw-style vegetable dish, which also holds its own admirably when eaten cold alongside any number of meats or other proteins.

Super easy to make, this recipe will give you easily enough for four to eight portions and it freezes well.  Great served with any curry dishes, roasted meats, pan-fried salmon or even sausages.  I love it and I hope you will do too.

Approximately 350g of green or savoy cabbage
350g carrots
a green chilli
4 tablespoons of vegetable oil
1 tablespoon of black, brown or yellow mustard seeds
a dried red chilli
teaspoon of sea salt
half a teaspoon of sugar
a handful of fresh coriander, roughly chopped
1 tablespoon freshly squeezed lemon juice

1. Remove any stem and core from the cabbage and finely shred it.

2. Peel and coarsely grate the carrots.

3. Remove the seeds and the pith from the chilli and shred this into long, fine strips.

4. Now heat the oil in a big frying pan or wok over a medium to high heat.  When hot (but not smoking) gently drop in the mustard seeds and when, after about 10 seconds, they begin to pop, add the dried red chilli.  Once this turns a dark colour add in the cabbage, carrots and the green chilli.  Stir well and turn the heat down to medium.

5. Cook for a couple of minutes before adding the salt, sugar and fresh coriander.  Cook for another five to 10 minutes (depending on how crunchy versus soft you like your vegetables – I verge towards softer myself) before adding the lemon juice.  Stir in and check the seasoning.  Add more salt if necessary.

6.  Now fish out the dried red chilli and serve warm, leave to reheat later or just leave to cool and eat it cold.  Your choice.

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