Ingredients and method to make Indianized coleslaw
1/2 head of cabbage shredded fine
1/8 head of red/ purple cabbage shredded fine
2 large carrots shredded fine
1 cup pineapple pieces crushed slightly
handful cilantro (coriander leaves) cut very fine
Salt to taste approximately 3/4 tsp
2 tsp lemon juice
2 tsp lime juice
Seasoning
3 tsp oil
1 tsp mustard seeds
2 Thai or Indian variety green chilies (or to taste) slit lengthwise and cut fine
2 pinches of asafoetida (hing/ perungayam)
2 pinches of fenugreek powder (optional) (see notes)
In a large serving bowl, add the first four ingredients and mix well.
Add salt to taste, lemon juice, lime juice and cilantro and mix well.
Heat oil in a small pan, add mustard seeds to it, when the seeds begin to splutter add green chilies to it.
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When green chilies begin to turn color, quickly add asafoetida and fenugreek powder (if using) and give it a quick stir and pour this entire mixture on top of the veggies.
Mix everything well and serve cold or at room temperature.
Serves approximately 3 to 4
Notes
I always keep some fenugreek powder at home, so I used it in this recipe for a little more flavor. It is completely optional and you can just as easily skip that ingredient.
How I make fenugreek seed powder is I spread fenugreek seeds on a microwave safe plate and microwave on high for 1 minute or until fenugreek seeds start to exude an aroma and turn a little browner. Then I cool to room temperature and grind into a fine powder in my spice grinder and store in an air tight container and use as required.
The pineapple adds a very interesting taste and texture to this recipe, so I recommend not to skip this fruit.
