One day about 15 years ago I was making coleslaw and I had the bright idea to add a spicy sauce I'd made for another dish to a conventional coleslaw recipe. The result was one of the most popular and unique recipes I've ever come up with. For beach picnics, backyard barbeques or lobster suppers, it's requested over and over again. Goes very well with beer, hamburgers, grilled chicken -- you get the idea. If you have a good mandoline slicer it's a breeze to make this for a crowd.
Stephen's Spicy Colesaw
8 servings, about one cup each
- 1/2 head green cabbage, (about 1 pound; 5 cups shredded)
- 2 carrots, peeled and shredded
- 1 medium red onion, sliced thin
- 2 tablespoon cilantro, minced
- 1 green chile, minced
- 2" piece of fresh ginger, peeled, minced
- Juice of one lime
- 1 tablespoon cumin seed
- 1 tablespoon coriander seed
- 1 tablespoon fennel seed
- 2/3 cup low fat yogurt
- Salt and pepper to taste
1. Cut the cabbage into thin shreds with a mandoline slicer (or a knife if you're very good).
2. Mix the cumin, coriander and fennel seeds together and toast them in a dry skillet, stirring, until they start to color and give off fragrance. Then pulverize the seeds in a spice grinder or mortar & pestle.
3. Mix the toasted ground spices with all the other ingredients.
4. Season to taste with salt and pepper.
Tip: it's much better if you make it at least a day ahead and refrigerate.
Add a teaspoon of turmeric, two peeled, cored and sliced Granny Smith apples and 2 tablespoons raisins. The turmeric imparts a yellow-orange color to the salad and the sweet of the apples and raisins make a nice counterpoint to the spiciness of the salad.