Made with absolutely no oil or mayonnaise, this tangy-spicy-crunchy-herby slaw will jolt your taste buds with its spice. It’s fantastic served with stir-fried beef, chicken, or shrimp, or with grilled foods.
Yield: Serves 6 to 8
A ¾-inch piece fresh ginger, peeled and grated
Juice of ½ lime
1½ teaspoons citrus vinegar or white wine vinegar
1½ tablespoons sugar
¼ teaspoon chaat masala
¼ teaspoon toasted cumin (see Notes)
Pinch cayenne pepper
2 teaspoons kosher salt
¼ teaspoon ground peppercorns
9 scallions, thinly sliced
1 jalapeno (seeded and veined for less heat), finely chopped (optional)
1 pint cherry or grape tomatoes, halved
¼ cup finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint leaves
½ head (1¼ pounds) green cabbage, halved, cored, and finely sliced
¼ cup chopped roasted peanuts
Whisk the ginger, lime juice, vinegar, sugar, chaat masala, toasted cumin, cayenne pepper, salt, and ground pepper together in a large bowl. Add the scallions, jalapeño, 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. The salad can be covered with plastic wrap and refrigerated for up to 4 hours at this point. Just before serving, sprinkle with the chopped peanuts.
Toasting Cumin seeds and grinding them powder fine is one of my favorite spice tricks. The smell and taste of toasted cumin is unbelievable. Besides adding it to stir-fries, I like to add a pinch to guacamole and fresh salsas.
Makes about ½ cup
Place ½ cup cumin seeds in a large skillet over medium-high heat. Toast, while shaking the skillet occasionally, until the cumin becomes a toasty brown color and starts to smoke, 4 to 5 minutes. Place the cumin seeds in a bowl to cool. Once cooled, grind in a spice grinder or coffee mill until powder fine. Store in an airtight container for up to 4 months.