Name: Curried Coleslaw
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon (15 ml) olive oil; 1 teaspoon (5 ml) mustard seeds; 1 teaspoon (5 ml) curry powder; 1/4 teaspoon (1 ml) ground cumin; 4 Medjool dates, pitted and finely chopped; 1/4 cup (60 ml) rice vinegar; 2 tablespoons (30 ml) lemon juice; 1 tablespoon (15 ml) honey; 6 cups (1.5 litres) shredded green cabbage; 2 carrots, finely julienned; 4 green onions, chopped; 1/2 cup (125 ml) crushed dry-roasted peanuts; Salt and pepper

Chicken Drumsticks with Indian Spices<\/a> (page 70). To help the flavours marry, refrigerate the coleslaw for at least 2 hours.","preparationOrder":2}],"description":"Coleslaw"}]}">

Preparation

Dressing
- In a small saucepan over medium-high heat, heat the oil and mustard seeds until the seeds begin to pop. Stir in the remaining spices and cook for about 30 seconds. Add the dates and cook for another minute while stirring. Add the vinegar, lemon juice and honey. Mix well. Season with salt and pepper. Set aside.
Coleslaw
- In a large bowl, combine the cabbage, carrots, green onions and dressing. Adjust the seasoning. Sprinkle with peanuts.
- Serve with Chicken Drumsticks with Indian Spices (page 70). To help the flavours marry, refrigerate the coleslaw for at least 2 hours.

Curried Coleslaw

Categories

Ingredients

Dressing

Coleslaw

Preparation

Dressing

Coleslaw

Personal Note