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.
Coleslaw Indian Style was first posted on August 25, 2015 at 11:19 am.
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