Spicy Indian Slaw with Peanuts Recipe

Photo courtesy of National Peanut Board

Photo courtesy of National Peanut Board

This may be the best coleslaw I’ve ever had.  It’s not your mayonnaise-laden slaw that you’ll typically find at picnics, in diners or on salad bars.  No.  This slaw is quite different.

It’s the creation of Suvir Saran — a quite amazing (and funny) Indian chef, cookbook author and consultant that I got to know at the recent Healthy Kitchens, Healthy Lives Conference at the Culinary Institute of America at Greystone.

Suvir demonstrated this recipe as he talked about how to make vegetables “sexy” and “craveable.”  I think he totally achieved that with this flavorful slaw.

1 piece of ginger, 1/2-inch, peeled and grated
2 tablespoons lime juice (from about 1 lime)
1 tablespoon citrus vinegar or white wine vinegar
3 tablespoons sugar
1-1/2 teaspoon chaat masala
1/2 teaspoon toasted cumin
1/8 teaspoon cayenne pepper
1 tablespoon plus 1 teaspoon kosher salt
1/2 teaspoon cracked peppercorns
18 scallions, thinly sliced
1 jalapeno, seeded and veined for less heat, finely chopped (optional)
1 pint cherry or grape tomatoes, halved
1/2 cup cilantro, fresh, finely chopped
2 tablespoons mint leaves, fresh, finely chopped
1 head green cabbage, halved, cored and finely sliced
1/2 cup peanuts, roasted chopped

Whisk the ginger, lime juice, vinegar, sugar, chaat masala, toasted cumin, cayenne pepper, salt and cracked pepper together in a large bowl.  Add the scallions, jalapenos, tomatoes, cilantro and mint leaves and toss to combine.  Add the cabbage and toss with your hands, making sure to coat it thoroughly with the other ingredients.  Sprinkle with the peanuts and serve immediately, or cover with plastic wrap and refrigerate for up to 4 hours, sprinkling with the peanuts just before serving.

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  • Very cool! The very mention of chaat masala makes my mouth water! I am thinking of experimenting this recipe with bulgur and/or couscous. I think this combination of spices would make a nice blend.

  • Janet

    Hey TwinToddlersDad,
    So glad you liked the sound of this recipe, and yes, I now love chaat masala! You must get to know this chef, if you don’t already. I’m the biggest fan of Suvir, and he’s written two wonderful cookbooks on Indian home cooking. This is a great recipe, and your experimenting sounds good. I really like bulgur and we make it often at home. After this conference, I’ve been so inspired by Indian cooking and spices.

  • I love that one too. I sometimes feel like the traditional, mayo Cole slaw but most of the time, I prefer to use the Cole slaw mix in more creative ways–such as this recipe!
    Thanks Janet

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  • wow this looks delicious my hubby is Indian great recipe

  • I’m not too much of a ginger fan. Does the ginger taste powerful in this recipe, or could I leave it out? Thanks.

  • My cousin recommended this blog and she was totally right keep up the fantastic work!

  • Great information! I’ve been looking for something like this for a while now. Thanks!

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