Spicy Cabbage Slaw with Peanuts

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

Yield: 8 servings (serving size: 1 1/4 cups salad and 2 teaspoons peanuts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 33%
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 3g
  • Carbohydrate: 11.1g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 300mg
  • Calcium: 54mg

Ingredients

  • 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

Preparation

  1. 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.
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