Spicy Cole Slaw
You can make this cole slaw two ways – peppery & tangy or sweet & creamy. Your choice!
Servings
2
Ready In:
5 min
Calories:
371
Good For:
Main meal
Introduction
About this Recipe
What I like abou tthis recipe is it can easily be adapted to your particular tastes – peppery & tangy or sweet & creamy.
If you want peppery & tangy, use mustard oil to temper the whole spices and use plain yogurt as the base. For a sweeter & creamy cole slaw, temper the seed spices in a mild safflower oil and use mayonnasie (vegan or your choice) as a base for the salad.
Ingredients
Peppery & Tangy
- Mustard oil
- Plain yogurt
Sweet & Creamy
- Safflower oil
- Mayonnaise
Generally speaking, raw and cold foods are not promoted in Ayurveda. They are harder to digest and they tend to dampen the digestive fires or agni. However, an occasional salad is ok for most people. And if you are Pitta Dosha imbalanced, salads are definitely a good option.
Nutrition
Nutritional calculations are made using mayonnaise as the base for this cole slaw. Fat will be lower and protein higher if you use yogurt as the base.
- Fat 74%
- Protein 4%
- Carbohydrates 22%
Spicy Cole Slaw
Equipment
- Small fry pan
- Mixing bowl
Ingredients
- 1 tsp Cumin
- 1 tsp Black mustard seeds
- 1 tbsp Oil Mustard or Safflower
- 1 tsp chaat masala
- 1 tsp Dhaga mishri or sweetener of your choice
- 1 tsp Lemon juice Fresh squeezed
- 2 cups Green cabbage Shredded
- 1 Carrot Grated or finely chopped
- ⅓ cup Mayonnaise Yogurt or mayonnaise
- ½ tsp Himalayan pink salt
- ½ tsp Black pepper Fresh ground
Instructions
- Heat the oil in a small fry pan; add the cumin and black mustard seeds, stir and cook over medium heat for a few minutes. remove from heat and add the sugar and chaat masala. Mix well.
- Add the spiced oil mixtue and mayonnaise (or yogurt); salt and pepper. Mix well.
- Shred the cabbage and carrots and place in a mixing bowl. Add the spiced mayonnaise or yogurt dressing and mix well.
- Cover and set aside in the frig until ready to serve.
Nutrition