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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I came up with this recipe as an alternative to regular coleslaw. It has some of my favorite spices (cardamom, cumin, coriander and ginger) as well as a nice crunch from the pistachios and the sprouts. It has become one of my signature salads and is often requested at summer BBQs. I promise it will become one of your favorites too. Ingredients:
1 head napa cabbage, shredded |
1 red pepper, thinly sliced and cut into 1 inch pieces |
1 green pepper, thinly sliced and cut into 1 inch pieces |
1 cup alfalfa sprout |
1 scallion, diced (lighter green and white part only) |
1 cup chopped roasted pistachios |
1 jalapeno pepper, seeded, cored and membrane removed, diced |
1 cup mayonnaise (you can use less 1/2 cup would work too) |
1/2 cup honey |
1 lime, juiced |
1/2 teaspoon coriander seed |
1/4 teaspoon green peppercorn |
1/4 teaspoon cumin seed |
1/8 teaspoon ground cardamom |
1/8 teaspoon ground ginger |
1/8 teaspoon red pepper flakes |
1/2 cup fresh cilantro, chopped |
salt and pepper |
Directions:
1. Shred the cabbage, discarding the tough outer leaves. Put cabbage into a large bowl.
2. Add the peppers, scallions and sprouts, mix to combine.
3. In a smaller bowl, combine the mayonnaise and honey. Mix well, until it is blended and creamy. Add the lime juice and mix.
4. Using a mortar and pestle or a spice grinder grind together the coriander seeds, green peppercorns and the cumin seeds.
5. Once those are ground, add the cardamom, ginger and red pepper flakes. Grind all the spices together until they form an even textured powder.
6. Add this to the mayonnaise mixture and blend well.
7. Drizzle this over the cabbage, peppers and sprouts. Mix to ensure that all the cabbage is coated. The easiest way to do this is to use your hands.
8. Add the cilantro and the pistachios and toss well.
9. Season with salt and pepper.
10. Let chill for at least 30 minutes. The volume of the salad will be reduced but it will still be delicious!
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