Indian Slaw

By TPMay

If the mustard seed step seems like too much trouble, you can leave it out.

Ingredients

• If the mustard seed step seems like too much trouble, you can leave it out.
• 1/2 small head of green cabbage or 1 14-ounce bag coleslaw mix
• Handful of shredded red cabbage (optional)
• 1 to 2 fresh Serrano chilies, stems discarded
• 1/4 large red bell pepper, stemmed, seeded and cut into thin strips
• 1/4 cup dry-roasted peanuts
• 1/4 cup dried unsweetened coconut shreds
• 1/4 cup finely chopped fresh cilantro leaves and tender stems
• 1 1/2 teaspoons coarse kosher or sea salt
• Juice from 1 lime
• 2 tablespoons canola oil
• 1 teaspoon black or yellow mustard seeds
• 1/4 teaspoon ground turmeric

Preparation

Step 1

Remove the core from the cabbage and finely shred it. Slice the chiles lengthwise and cut into thin slices, including the seeds. Add to cabbage along with bell pepper
Grind the peanuts in a spice grinder, food processor or mini chopper and pulse to the consistency of coarse bread crumbs.
Add them with the coconut, cilantro, salt and lime juice to cabbage.
Heat the canola oil in a small skillet. Add the mustard seeds, cover, and cook until the seeds have stopped popping, about 30 seconds. Remove the heat, sprinkle in the turmeric. Pour mixture over cabbage and thoroughly mix.