Delicious Indian Coleslaw is a hit! - everyone who tried, absolutely loved it. Hema calls it Vegetable Achar - as the veggies get a bit pickled in the marinade. Use as a topping on any bread for a lovely, fresh tasting bruschetta, as a filling for a spring roll, wrap, or a sandwich, and as a side dish. With all the fresh tasting and crunchy veggies, Indian Coleslaw really satisfies one's craving for the munchies :-). So go ahead and make a big batch ... you'll be glad you did.
Note: Any vinegar may be used including rice vinegar. When you use a vinegar other than seasoned rice vinegar, you might like to add about 1/2 tsp sugar, agave syrup, or other sweetener to the coleslaw to mellow the bite of the vinegar. My favorite is apple cider vinegar and I do not use any sweetener.
Hema's Indian Coleslaw (photo by Hema)
1 Tbsp brown Mustard Seeds, coarsely ground
1 Tbsp Oil
1/2 medium Onion
1-2 cloves Garlic, minced
4-5 Mild Green Chiles
1 small Carrot
1 large handful of Green Beans
1 pinch Turmeric
Sea Salt to taste
1/4 small Cabbage
1/4 cup Vinegar
Peel the onion and cut into fine slivers lengthwise.
Core the chiles and slice the green parts into strips or mince them, discard the cores with the seeds and pith.
Slice all the other veggies finely; I like to slice the carrots and beans lengthwise into thin strips and then diagonally into fine shreds.
Heat the oil in a large kadai or skillet; add the mustard and let sizzle for about 15 seconds.
Stir the onions and stir for about 30 seconds.
Add the garlic, chiles, turmeric, carrot, green beans along with the salt and stir cook for about a minute or two until the beans are hot and bright green.
Toss the cabbage in, stir well, and cook for about a minute or until heated through.
Turn off the heat and stir in the vinegar; mix well.
Cool and store in a covered container in the fridge.
The coleslaw will last about a week to 10 days. That said, mine have lasted for weeks; many times, the jars get pushed to the back of the fridge and get forgotten! Still crunchy and delicious after weeks!
Serve on toasted bread, rolled in a roti or as a side dish; think of the pickled veggies in a Banh Mi sandwich - use in any sandwich to add flavor and crunch. Delish! Enjoy!!