Tom’s Indian Salad

Ingredients:

•    1 cups green or red cabbage, finely chopped
•    ½ cup grated carrot
•    3 cups cucumbers, chopped
•    1 cup fresh grated coconut
•    ½ cup peanuts
•    ½ currants or raisins
•    1 jalapeño pepper, seeded and finely chopped
•    ½ cup fresh cilantro, chopped
•    1 stalk of celery, chopped
•    1-2 inch piece of ginger, minced

The sauce:

•    2 large dates, soaked, pitted and mashed
•    1½ teaspoon cumin seeds, ground
•    2 tablespoon flax seed oil, or whatever oil you’d like
•    1 teaspoon brown mustard seed, ground
•    ¼ teaspoon turmeric
•    1 teaspoon coriander seeds, ground
•    3 tablespoon lime juice (1-2 limes)
•    a pinch of asafoetida (optional)
•    ¼ teaspoon sea salt

Directions:

1. Powder the spices in a mortar or coffee grinder.
2. To make the sauce: mix the mashed date, salt, spices, oil, and lime juice in a bowl.
3. Mix the cabbage, tomatoes, jalapeños, and coconut together in a bowl.
4. Add the sauce to the cabbage mixture and toss.
5. Garnish with cilantro and serve.

n.b. add the peanuts and currants just before serving else they will become soft.

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