Easy recipe complete with sweet and tangy flavors. This slaw is an affordable and seasonal way to get some vegetables in to your winter routine on a budget.
By Kathy Gori
For such a cheap vegetable, cabbage has a lot going for it. High in fiber, full of glucosinolates (sulpher based compounds with anti-cancer properties), it’s a great help in lowering cholesterol, and it’s also high in antioxidants. This is a great dish for buffets. An easy cole slaw with a creamy sweet and tangy sauce, it works great with Indian food, but also with burgers or hot dogs. No matter what you’re serving it’s a perfect match.
- ½ cup of dates, pitted and chopped.
- 1 cup of plain yogurt
- 1 16oz package of grated cabbage for cole slaw
- 2 Tbs of hot water
- ¼ tsp of salt
- 1 and ½ tsp tamarind paste
- 1 Tbs packed dark brown sugar
- Pit the dates and chop them into bite sized pieces.
- Mix the chopped dates into the chopped cabbage and set them aside.
- Put 1 and ½ tsp of tamarind paste into a small bowl.
- Mix 2 Tbs of hot water into the tamarind paste.
- Stir it together into a paste.
- Put the tamarind paste into a bowl. Add in the salt, the brown sugar and the yogurt.
- Add the yogurt dressing to the cabbage and date mixture.
- Stash the cole slaw in the fridge for about 30 minutes or so to chill then serve it up.
Kathy Gori has a passion for Indian cooking. She brings 20 years of cooking experience and a natural flair for communicating her culinary adventures to her blog The Colors of Indian Cooking "A Hollywood Screenwriter, A Bollywood Kitchen". Food writer, commercial and cartoon voice actor (Rosemary the telephone Operator in Hong Kong Phooey among others) and screenwriter (Chaos Theory starring Ryan Reynolds) Kathy is also a Clio award-winner. She and her screenwriting-partner husband Alan live with their Siberian Husky Patsy in Sonoma, California.