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Indian Cabbage Slaw

March 13, 2009

In Indian recipes, the vegetables are usually pretty well cooked and there’s not always a lot of raw vegetables involved.  This recipe cures that problem and is a super simple, but really flavorful addition to an Indian meal.  The key is a hot mustard oil that you make and add to the slaw…it doesn’t heat the mixture up all and imparts a wonderful, mild mustard flavor.  This is best if made at least 15 minutes ahead so the flavors can meld.  This recipe serves 6 as a side dish and was adapted from Ruta Kahate via Smitten Kitchen.


3 c tightly packed shredded green cabbage (use the large holes of a box grater)

1 Serrano chile, seeded and minced

Juice of one lemon

1 t salt

2 t sugar

1 T vegetable oil

1 t black mustard seeds


In a large bowl, toss together the cabbage, pepper, lemon juice, salt and sugar.  Taste the mixture- it should have a good balance of sweet and sour.  Add more lemon juice, salt or sugar to your liking.

Heat oil over high heat in a small skillet or pot with a lid.  When the oil is smoking, add the mustard seeds and immediately cover with a lid.  The seeds will begin to pop and when they have stopped popping, remove from heat and immediately pour the hot oil and seeds over the cabbage.  Toss to combine and let sit for at least 15 minutes before serving.  Serve cold or at room temperature.

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