Spicy Cabbage Slaw with Peanuts

Find chaat masala with sour mango powder (amchur powder) and oniony asafetida in Indian grocery stores.


8 servings (serving size: 1 1/4 cups salad and 2 teaspoons peanuts)

Recipe from

Cooking Light

Nutritional Information

Calories 78
Caloriesfromfat 33 %
Fat 2.9 g
Satfat 0.4 g
Monofat 1.3 g
Polyfat 0.9 g
Protein 3 g
Carbohydrate 11.1 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 300 mg
Calcium 54 mg


1/2 teaspoon ground cumin
1 1/2 tablespoons sugar
1 tablespoon fresh lime juice
1 teaspoon kosher salt
1 1/2 teaspoons white wine vinegar
1 teaspoon grated peeled fresh ginger
3/4 teaspoon chaat masala
1/4 teaspoon Garam Masala
1/4 teaspoon black pepper
Dash of ground red pepper
3/4 cup thinly sliced green onions
1/2 cup finely chopped fresh cilantro
1 tablespoon minced fresh mint
1 minced seeded serrano chile
1 pint grape tomatoes, halved
4 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
1/3 cup chopped dry-roasted peanuts


1. Heat cumin in a small skillet over medium heat; cook 2 minutes or until dark golden, stirring constantly. Combine cumin and next 9 ingredients (through red pepper) in a large bowl. Add onions and next 4 ingredients (through tomatoes); toss to combine. Add cabbages, tossing gently to combine. Cover and chill 4 hours. Sprinkle with peanuts.

Suvir Saran,

Cooking Light

April 2008
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