At his modern Indian restaurant, Devi, chef Saran elevates inherently healthy ingredients with creative seasoning and plating. This take on traditional coleslaw replaces high-fat mayonnaise with vinegar and flavorful spices to enhance the mix of cabbage, peanuts and fresh herbs.
1 3/4 in. piece fresh ginger, peeled and grated
1/2 lime, juiced
1 1/2 tsp. citrus or white wine vinegar
1 1/2 tbsp. sugar
3/4 tsp. chaat masala
1/4 tsp. ground cumin, toasted
Pinch cayenne pepper
Kosher salt, to taste
1/4 tsp. ground peppercorns
9 scallions, thinly sliced
1 jalapeño, seeded and veined, finely chopped (optional)
1 pt. cherry or grape tomatoes, halved
1/4 cup fresh cilantro, finely chopped
1 tbsp. fresh mint leaves, finely chopped
1/2 head green cabbage, halved, cored and finely sliced
1 cup roasted peanuts
- In large bowl, whisk ginger, lime juice, vinegar. sugar, chaat masala, cumin and cayenne until blended. Whisk in salt and ground peppercorns.
- Add scallions, jalapeno, tomato, cilantro and mint; toss to combine.
- Add cabbage, tossing with hands to coat evenly with other ingredients.
- Sprinkle with peanuts and serve immediately. Or cover and refrigerate up to 4 hr.; sprinkle with peanuts just before serving.