Zesty Cabbage Salad
This Indian version of coleslaw is no ordinary recipe – it won first place in REI’s Camp Stove Cook-Off 2001 contest and was later published in The Best American Recipes 2002-2003 book and The Leave-No-Crumbs Camping Cookbook. With a few ingredients, you can whip up this delicious salad in no time. It is a perfect side dish to accompany grilled meat or fish.
- 3 cups green cabbage finely shredded
- 1 jalapeño chopped (optional)
- 2 tbsp olive oil
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- ½ cup peanuts dry-roasted, crushed
- 3 tbsp lime juice fresh
- ¼ cup cilantro chopped
- salt to taste
In a large salad bowl, lightly toss shredded cabbage and jalapeños, if using. Set it aside.
When ready to serve, heat olive oil in a small skillet over medium heat. Add the mustard seeds. As soon as mustard seeds begin to pop, put in cumin seeds and let them crackle for 3 to 4 seconds.
Remove from the heat, and immediately add oil-mustard-cumin seasoning to salad mix.
Add crushed peanuts, salt, and lime juice. Toss it gently until salad is coated with the seasoning and then garnish it with chopped cilantro. Serve immediately.