Maybe it was a month of chocolate recipe testing in February that caused my almost maniacal focus on healthy salads in March. Whatever the reason, I just can’t seem to get enough crispy, crunchy salad.
We are eating salads for lunch AND dinner this month, so the challenge has been to make each one uniquely flavorful and satisfying—so satisfying in fact that MauiJim is not clamoring for anything else.
I just had to do a riff on Coleslaw, a salad that is too often a mundane, sloppy concoction, swimming in sweet dressing.
A little research revealed that the term coleslaw arose in the late 19th century. The name evolved from the Dutch named kool sla. Kool means cabbage and sla means salad. The English later changed it to cole slaw and eventually cold slaw. Today, you will often hear it referred to as simply slaw.
A traditional Cabbage Slaw is more often a humble sideshow than the main event. This slaw is not one bit traditional and can definitely be the main event if you like.
Cabbage Slaw with Fresh Ginger, Garam Masala & Roasted Peanuts
I love this salad. I could eat it happily every day: the crunchy peanuts, the abundance of veggies, the sweet raisins, the mint, the fragrant lime and ginger dressing. It’s wonderful as presented, but if you want to add a protein, grilled prawns make a dynamite accompaniment. And in case you have any leftovers, this slaw is magic as a topping for fish tacos.
Ginger Lime Dressing (makes ½ cup)
½ cup homemade mayonnaise (or Best Foods mayonnaise)
2 tablespoons fresh lime juice
1 teaspoon, peeled grated fresh ginger
1 teaspoon Garam Masala
1½ teaspoon sugar, plus a little more if needed to balance the lime juice
½ teaspoon fine sea salt, and more to taste
freshly ground black pepper, to taste
2 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
1 bulb fennel, trimmed, halved lengthwise and slivered crosswise
1 medium red bell pepper, cored, ribbed, seeded, cut into quarters lengthwise, and then slivered crosswise
1 small poblano chile pepper, stem removed, halved lengthwise, ribbed, seeded, and slivered crosswise (use disposable gloves)
1 cup sliced celery
½ cup chopped cilantro
½ cup minced green onions
2 tablespoons chopped fresh mint, optional
½ cup Thompson seedless raisins, optional
1 cup roasted, lightly salted peanuts, whole or coarsely chopped
2 tablespoons chopped cilantro
- To prepare the dressing, in a medium mixing bowl, whisk together the mayonnaise, lime juice, fresh ginger, Garam Masala, sugar, and salt. Taste for balance between the acidity of the lime juice and sugar.
- In a large mixing bowl, toss together the cabbage, fennel, red bell pepper, celery, cilantro, green onions, and mint and raisins if using.
- Add the dressing to the cabbage mixture and toss well. Taste and correct the seasoning if necessary.
- Cover and refrigerate for several hours before serving.
- Toss and serve.
- Wikopedia: Coleslaw
- Recipe Riot: The Zen of Slawsome Slaw
- Answers.com: Where Did Coleslaw Come From?
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Copyright 2012 Susan S. Bradley. All Rights Reserved.