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Spicy Cabbage Slaw with Peanuts

Cooking Light
Spicy Cabbage Slaw with Peanuts
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Outstanding

Find chaat masala with sour mango powder (amchur powder) and oniony asafetida in Indian grocery stores.

Yield: 8 servings (serving size: 1 1/4 cups salad and 2 teaspoons peanuts)

Ingredients

  • 1/2  teaspoon  ground cumin
  • 1 1/2  tablespoons  sugar
  • 1  tablespoon  fresh lime juice
  • 1  teaspoon  kosher salt
  • 1 1/2  teaspoons  white wine vinegar
  • 1  teaspoon  grated peeled fresh ginger
  • 3/4  teaspoon  chaat masala
  • 1/4  teaspoon  Garam Masala
  • 1/4  teaspoon  black pepper
  • Dash of ground red pepper
  • 3/4  cup  thinly sliced green onions
  • 1/2  cup  finely chopped fresh cilantro
  • 1  tablespoon  minced fresh mint
  • 1  minced seeded serrano chile
  • 1  pint grape tomatoes, halved
  • 4  cups  thinly sliced green cabbage
  • 4  cups  thinly sliced red cabbage
  • 1/3  cup  chopped dry-roasted peanuts

Preparation

1. Heat cumin in a small skillet over medium heat; cook 2 minutes or until dark golden, stirring constantly. Combine cumin and next 9 ingredients (through red pepper) in a large bowl. Add onions and next 4 ingredients (through tomatoes); toss to combine. Add cabbages, tossing gently to combine. Cover and chill 4 hours. Sprinkle with peanuts.

Nutritional Information

Calories:
78 (33% from fat)
Fat:
2.9g (sat 0.4g,mono 1.3g,poly 0.9g)
Protein:
3g
Carbohydrate:
11.1g
Fiber:
3g
Cholesterol:
0.0mg
Iron:
1mg
Sodium:
300mg
Calcium:
54mg
Suvir Saran, Cooking Light, APRIL 2008

Member Ratings and Reviews

5 stars
Natalie
Loved it! This makes a lovely, light accompaniment to the roasted potatoes in the April 2008 issue. The dressing is so tasty that I made extra to use on other salads and as a marinade. This recipe makes a huge batch and is best eaten on the day it's made; the leftover slaw loses its crispness and a bit of flavor.03/24/08