Coleslaw Indian Style

by Rachel on August 25, 2015

Coleslaw Indian Style

The range of washed and sliced vegetables (both organic and conventionally grown) available in the average supermarket has skyrocketed. Though initially I frowned upon them, what I’ve discovered is that in many cases, grabbing an 8-oz bag of sliced red cabbage saves me time and reduces waste. I can’t go through a whole head of cabbage (white or red), but a small bag is easy to use and I don’t end up with a half a head of cabbage rotting in the back of the fridge. I buy a lot of grated vegetables these days. The range of salads I can make with them has expanded our everyday salad options 100-fold. If you insist on slicing your own cabbage, go right ahead. I’m not standing in your way.

Coleslaw Indian Style

Salad:

  • One 16-oz bag grated green cabbage
  • One 8-oz bag grated red cabbage
  • 6 green onions, finely sliced, white parts only
  • 2 Fuji apples, peeled, cored and finely diced
  • ¼ cup finely sliced chives

Dressing:

  • 1 shallot
  • Juice of ½ Meyer lemon
  • 1 tablespoon white wine vinegar
  • 1 cup mayonnaise
  • ½ cup buttermilk
  • 1 tablespoon cumin
  • 1 ½ teaspoons salt

To make the salad, toss all five ingredients in a large bowl. To make the dressing, place all of the ingredients in a blender and process until smooth and a little frothy.

Just before serving toss the salad with the dressing. The salad can be made a few hours ahead, but the apples will start to brown. We like our coleslaw crisp, so we don’t dress the salad ahead of time.

{ 2 comments… read them below or add one }

Laurie August 25, 2015 at 12:33 pm

Yum! Looking forward to more on this blog — all the other recipes I’ve tried are divine!

Rachel August 25, 2015 at 12:47 pm

Hi Laurie:

I’m making a push to document and blog my recipes again. I’ve been so busy it’s been hard to do it. I have a lot of posts finished and scheduled, so you should be seeing new material at least once a week!
Cheers,
Rachel

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