Indian Coleslaw Recipe

Kaṭā hu'ā Patta Gobi Salad
AKA: Indian Coleslaw
Submitted By: Taz


1 lb Green Cabbage(Patta Gobi) - finely shredded
2 Bunches Green Onions (Hara Pyaz) - sliced thin
1 Green Chile (Hara Mirch) - minced fine
½ inch piece Fresh Ginger (Adrak) - grated into a paste
½ Cup Fresh Coriander (Dhania Patta) - fine chopped
¼ Cup Roasted, Unsalted Peanuts OR Cashews (Mungphali / Kaju)
3 Tbs Grape Seed Oil (Draksh-bij Tel) - separated
2 Tbs Jaggery (Gur) - grated fine
1 Tbs Cider Vinegar (Jamun Sirka)
1 Tbs Kosher Salt (Namak)
2 tsp Chaat Masala
2 tsp Black Mustard Seed (Rai)
½ tsp Ground Cumin (Jeera)
½ tsp Black Pepper (Kali Mirch)
¼ tsp Turmeric Powder (Haldi)
⅛ tsp Red Chile Powder (Lal Mirchi)
Juice of 1 Lime (Nimbu Ras)

  1. Place peanuts or cashews in a clean coffee grinder, small food processor, or mortar and pestle and grind until the consistency of coarse bread crumbs (DO NOT over process into 'butter') - Set aside
  2. In a large bowl, whisk together the ginger, 2 Tbs grape seed oil, jaggery, vinegar, salt, chaat masala, cumin, pepper, red chile powder, and lime juice until smooth and well combined
  3. Fold in Cabbage, green onion, chile, and fresh coriander - Gently mix until completely coated
  4. Heat the remaining 1 Tbs of grape seed oil in a small skillet over medium-high heat until shimmering - Add mustard seeds and fry until they pop (apx 30 seconds) - Remove from heat and add the turmeric powder and stir until well combined - Allow to cool for 5 minutes
  5. Once cooled for 5 minutes, pour the oil/mustard seed/turmeric over the salad and toss to combine
  6. Adjust seasoning with additional chaat masala, cumin, pepper, salt, and/or lime juice
  7. Cover and chill in refrigerator for a minimum of 30 minutes (up to 2 hours) for flavors to meld
  8. Add peanuts/cashews and toss to combine just before serving
  9. Serve slightly chilled or at room temperature

Share by: