This may be the best coleslaw I’ve ever had. It’s not your mayonnaise-laden slaw that you’ll typically find at picnics, in diners or on salad bars. No. This slaw is quite different.
It’s the creation of Suvir Saran — a quite amazing (and funny) Indian chef, cookbook author and consultant that I got to know at the recent Healthy Kitchens, Healthy Lives Conference at the Culinary Institute of America at Greystone. He demonstrated this recipe as he talked about how to make vegetables “sexy” and “craveable.” I think he totally achieved that with this flavorful slaw.
1 piece of ginger, 1/2-inch, peeled and grated
2 tablespoons lime juice (from about 1 lime)
1 tablespoon citrus vinegar or white wine vinegar
3 tablespoons sugar
1-1/2 teaspoon chaat masala
1/2 teaspoon toasted cumin
1/8 teaspoon cayenne pepper
1 tablespoon plus 1 teaspoon kosher salt
1/2 teaspoon cracked peppercorns
18 scallions, thinly sliced
1 jalapeno, seeded and veined for less heat, finely chopped (optional)
1 pint cherry or grape tomatoes, halved
1/2 cup cilantro, fresh, finely chopped
2 tablespoons mint leaves, fresh, finely chopped
1 head green cabbage, halved, cored and finely sliced
1/2 cup peanuts, roasted chopped
Whisk the ginger, lime juice, vinegar, sugar, chaat masala, toasted cumin, cayenne pepper, salt and cracked pepper together in a large bowl. Add the scallions, jalapenos, tomatoes, cilantro and mint leaves and toss to combine. Add the cabbage and toss with your hands, making sure to coat it thoroughly with the other ingredients. Sprinkle with the peanuts and serve immediately, or cover with plastic wrap and refrigerate for up to 4 hours, sprinkling with the peanuts just before serving.