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Photo by: Joseph DeLeo
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.
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.
Nutritional information is based on 8 servings.
Nutrients per serving (% daily value)
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