Although I enjoy cabbage, I do find that one head is often more than I really need for my immediate menu plans unless I want to serve cabbage for an entire week or longer — and usually that's not the case, as I desire a wide variety of foods. Thankfully, cabbage keeps well, so it's not often that it goes to waste. I can't always say the same for the head that rests upon my shoulders.
This refreshing salad addressed just that problem after I had over half a head left after making a mixed vegetable and avocado salad with almond herbed flatbreads. It so happened that I was serving an Indian-themed meal not too long after and wanted an additional vegetable component. My cabbage was still crisp and inviting. Perhaps not exactly what you might think of when the subject of coleslaw comes up, this Indian influenced preparation features plenty of crisp vegetables and a creamy yogurt dressing with some complimentary heat and tang. This twist on an old classic didn't last long enough for me to tire of. Not at all.
This is my contribution to No Croutons Required. I am hosting this month. Submissions are excepted until the 20th of May.
For a pleasantly thick and creamy dressing, use full fat Greek yogurt. You'll find that it adds richness and zesty vibrancy to the earthy and sweet vegetables.
|Recipe by Lisa Turner|
Published on May 2, 2014
Fresh, colorful and crunchy "grown up" coleslaw loaded with a variety of vegetables and tossed with a zesty and tangy Indian spiced yogurt dressing
Other cabbage recipes to try:
Coleslaw Bites with Jalapeno Dip
Chopped Cabbage with a Crumbly Chana Dal Sauce
On the top of the reading stack: Gogol
Audio Accompaniment: Black Smoker by Tom Opdahl