Maybe it was a month of chocolate recipe testing in February that caused my almost maniacal focus on healthy salads in March. Whatever the reason, I just can’t seem to get enough crispy, crunchy salad.
We are eating salads for lunch AND dinner this month, so the challenge has been to make each one uniquely flavorful and satisfying—so satisfying in fact that MauiJim is not clamoring for anything else.
I just had to do a riff on Coleslaw, a salad that is too often a mundane, sloppy concoction, swimming in sweet dressing.
A little research revealed that the term coleslaw arose in the late 19th century. The name evolved from the Dutch named kool sla. Kool means cabbage and sla means salad. The English later changed it to cole slaw and eventually cold slaw. Today, you will often hear it referred to as simply slaw.
A traditional Cabbage Slaw is more often a humble sideshow than the main event. This slaw is not one bit traditional and can definitely be the main event if you like.
Cabbage Slaw with Fresh Ginger, Garam Masala & Roasted Peanuts
I love this salad. I could eat it happily every day: the crunchy peanuts, the abundance of veggies, the sweet raisins, the mint, the fragrant lime and ginger dressing. It’s wonderful as presented, but if you want to add a protein, grilled prawns make a dynamite accompaniment. And in case you have any leftovers, this slaw is magic as a topping for fish tacos.
Ginger Lime Dressing (makes ½ cup)
½ cup homemade mayonnaise (or Best Foods mayonnaise)
2 tablespoons fresh lime juice
1 teaspoon, peeled grated fresh ginger
1 teaspoon Garam Masala
1½ teaspoon sugar, plus a little more if needed to balance the lime juice
½ teaspoon fine sea salt, and more to taste
freshly ground black pepper, to taste
Slaw
2 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
1 bulb fennel, trimmed, halved lengthwise and slivered crosswise
1 medium red bell pepper, cored, ribbed, seeded, cut into quarters lengthwise, and then slivered crosswise
1 small poblano chile pepper, stem removed, halved lengthwise, ribbed, seeded, and slivered crosswise (use disposable gloves)
1 cup sliced celery
½ cup chopped cilantro
½ cup minced green onions
2 tablespoons chopped fresh mint, optional
½ cup Thompson seedless raisins, optional
Embellishment
1 cup roasted, lightly salted peanuts, whole or coarsely chopped
2 tablespoons chopped cilantro
- To prepare the dressing, in a medium mixing bowl, whisk together the mayonnaise, lime juice, fresh ginger, Garam Masala, sugar, and salt. Taste for balance between the acidity of the lime juice and sugar.
- In a large mixing bowl, toss together the cabbage, fennel, red bell pepper, celery, cilantro, green onions, and mint and raisins if using.
- Add the dressing to the cabbage mixture and toss well. Taste and correct the seasoning if necessary.
- Cover and refrigerate for several hours before serving.
- Toss and serve.
Serves 6-8
Slaw Notes
- Wikopedia: Coleslaw
- Recipe Riot: The Zen of Slawsome Slaw
- Answers.com: Where Did Coleslaw Come From?
I Love Hearing from You!
Please leave a comment. Include your blog URL so CommentLuv will automatically link to your most recent blog post. And join me at LunaCafe on Facebook for daily adventures in the OtherWorldly Kitchen. Let’s get cooking! …Susan
Copyright 2012 Susan S. Bradley. All Rights Reserved.
I’ve really been enjoying my simple apple & brussels slaw this summer but I’m totally up for a change and love these flavors! Saving and sharing!
I love the twist you placed on the slaw! It’s popping with some of my favorite flavors!
I love a main even cabbage cole slaw! Also anything ginger and lime. SCORE! What a winner Susan!
Your food could never be mundane, salads or otherwise! I can almost SEE the crunch and that dressing – especially the pic before it’s mixed in – looks and sounds heavenly!
Well now I know exactly how I’m going to make my next cabbage slaw. This version sounds amazing, can’t wait to give it a try!
We are eating salads every day too. Cole slaw happens to be one of my favorites, but you are so right, it can go sooo wrong. I love your variation on it.
I love that you added raisins. I see they are optional, but they would really give this a pop of sweetness, and I love my savory dishes with a pop of sweet.
Wow I love all those flavors! This salad looks beyond amazing, yum!
Susan, I love this salad! I’m in a salad rut so this is a lovely new alternative. 🙂
What great flavors you’ve combined for a wonderful salad. Thanks for sharing!
It’s so beautiful, and I love the special touches (the ginger and poblano chili, cilantro and mint- especially the mint, that seems new and different for slaw and also perfect for spring). Do you just have awesome knife skills or do you have some kind of grater or mandoline that you recommend? I’m scared of mandolines but looking for something to make great thinly sliced veggies for salad.
Mary, thank you! I do have a mandolin, but cabbage is so easy to cut thinly, it’s a toss up whether to use a mandolin or knife. Most mandolins come with a protective device that keeps your hand away from the blade. I always use it. 🙂
My husband (who doesn’t like any kind of slaw) liked this one!
P.E., music to my ears! I used to dislike slaw as well. Turns out I only disliked the slaw that various family members made during my childhood. Awful sweet, gloppy stuff! No reason for slaw not to be wonderful. 🙂
Absolutely great salad! It is colorful and crunchy and the raisins were a great sweet addition. Thanks for the recipe. Flavor to cabbage!
Wendy, thank you, so glad you liked it! 🙂
Wow! Veggies and nuts, my all time favorites! The dressing looks divine. I will definitely try this one. Thanks for the recipe! You’re the best! 🙂
Thanks so much, Bea! 🙂
This looks SO delicious! I think some simply baked/fried tofu would be good as an added protein, too. Bookmarking now!
Hey Susan, I’m so glad I linked back to look at your fabulous recipes. This one is just what I’m looking for today. I like your twist with peanuts, raisins and Garam Masala. Thanks for posting it.
Hi Susan,
Your website is my absolute favorite, and I can spend hours reading recipes. The coconut cream pie is divine, hands down the best ever. Thank you for sharing..looking forward to making the coleslaw tomorrow.
Lisa
Lisa, you made my day, thank you! 🙂
This is what we need – an insight to make evoyerne think