Friday, July 28, 2006
RECIPE ~ Summertime Curried Coleslaw
A light and tropical cabbage salad with absolutely no resemblance to the acid-green pre-packages supermarket abominations.
1 Tbsp coconut oil
2 Tbsp mild curry powder
1 tsp garam masala or cinnamon
1 clove garlic, minced
1 cup plain yogurt
2 Tbsp mango chutney or apricot jam
1-inch piece of fresh ginger, minced
pinch sea salt
1 small head green or napa cabbage
1 small pineapple (or 1 can of chunks)
1 large ripe mango
chopped roasted cashews
chopped fresh cilantro and/or mint
To make the dressing, heat the oil in a small pan and add the curry powder, masala or cinnamon, and garlic. Heat until spices are toasted and fragrant, less than a minute. Remove from heat and stir in yogurt, chutney or jam, ginger and salt.
If you're using napa cabbage, simply wash, cut in half lengthwise and then slice each half finely crosswise. If you're using green cabbage, start by washing and cutting into quarters. Cut off the core from each quarter, then slice finely crosswise. If you prefer softer food, or are a Vata, steam sliced green cabbage until tender-crisp, about 5 minutes (napa cabbage is already soft so needs no steaming). Cool and drain thoroughly.
If using fresh pineapple, peel and cut out the brown eyes. Cut lengthwise into 8 spears and trim off core. Chop spears into chunks. If using canned pineapple, drain thoroughly (reserve liquid for drinking).
In a large bowl, place cabbage and fruit. Pour yogurt dressing and toss gently. Add fresh chopped herbs and a handful of cashews and toss again. Transfer to a serving bowl and garnish with herbs and cashews. Refrigerate 1 hour or up to 1 day. Makes lots!
* FOR INDIVIDUAL DOSHAS
VATAS definitely steam the cabbage and go easy on the cashews
PITTAS omit garlic and pepper
KAPHAS replace fruit with peaches and apples; replace cashews with sunflower seeds