Monday, November 18, 2013

Hema's Indian Style Coleslaw (Marinated Veggies)

Delicious Indian Coleslaw is a hit! - everyone who tried, absolutely loved it. Hema calls it Vegetable Achar or Achards Des Legumes - 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: My favorite is apple cider vinegar and I do not use any sweetener. 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. 

Hema's Indian Coleslaw (photo by Hema)

1 Tbsp brown Mustard Seeds, coarsely ground
1/2 tsp - 1 Tbsp Oil
1/2 medium Onion
1-2 cloves Garlic, minced
4-5 Mild/Hot 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, end to end.

For a mild achar, core all or some of the chiles, discard the cores with the seeds and pith, and slice the into strips or mince them.

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. Spoon into clean, dry jars or other containers with tight fitting lids.

Cool and store in the fridge. Use a clean, dry spoon to take out what is needed and do not return any leftovers to the jar/container.

The coleslaw will last about 10 days to two weeks. 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!!


Hari Chandana said...

Yummy Yummy :D

Serena Oracles said...

I came across your blog last year and I´ve been visiting and reading your recipes on a regular basis. This is my first comment but I wanted you to know that i´m fascinated by your food and would like to try many of the dishes you share here. The only problem is I can´t find many of the spices/ingredients you use in my country. I already tried the Gratin with Fennel sauce and will share my adaptation of that recipe in my blog. Loved it! :)
Thanks for sharing and congrats for your blog.
Regards, Mizé

Geetha said...

Hello Hari Chandana and Maria Silva, Thank you both for visiting and leaving your comments. Maria, I am not sure where you are but you can still prepare most of the dishes with the available spices and still have delicious dishes. Happy Cooking!

Serena Oracles said...

Hello Geetha,
You´re very welcome :)
I live in a city named "Faro", located in south Portugal - Europe. It´s not a big city but you are right, I can find different spices here (some imported) and make the best I can out of the recipes. And that´s what I´ve been doing.
I just posted my experience with your Gratin´s recipe, talked a bit about your blog and included a link so my readers can find you too.
Happy Cooking! :)
All the best

Geetha said...

Hello Maria, Congratulations on your blog; although I do not understand the Portuguese, it looks great. Cooking is all about adaptation as you know - to suit preferences, availability, etc. All the best to you too and enjoy!

Geetha said...

Hi Maria, And a big thank you for the credit on the post and linking it too. :)