When Suvir Saran’s mother tried this spicy, crunchy cabbage slaw at his restaurant Tapestry in New York City, she said, “Baba, this is the best chaat I’ve ever eaten!” While Saran didn’t intend to make over the traditional Indian snack, a dish with chickpeas, potatoes, yogurt and chutney, the crunch, spice and tang immediately elicit an iconic chaat. “There is nothing Indian about it, and yet, it’s entirely Indian,” says Saran.
Slideshow:More Slaw Recipes
3 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon finely grated peeled fresh ginger
2 teaspoons Sriracha
2 teaspoons soy sauce
2 teaspoons Asian fish sauce
1 teaspoon white wine vinegar
3/4 teaspoon chaat masala
1/4 teaspoons ground cumin
1 pound green and/or red cabbage, cored and finely shredded
6 scallions, light green and white parts only, thinly sliced
1 pint cherry or grape tomatoes, halved
1/2 cup cilantro leaves, finely chopped
1/4 cup mint leaves, finely chopped
2 Hass avocados—peeled, pitted and diced, plus avocado slices for serving
1 cup roasted salted cashews, chopped, plus more for garnish
Microgreens, for garnish
How to Make It
In a large bowl, whisk the lime juice with the honey, ginger, Sriracha, soy sauce, fish sauce, vinegar, chaat masala and cumin until combined. Season with salt and pepper. Add the cabbage, scallions, tomatoes, cilantro, mint, diced avocados and the 1 cup of chopped cashews and toss to coat. Garnish with avocado slices, more chopped cashews and microgreens; serve.
The dressing can be refrigerated overnight.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: I made this as our side salad - we were all out of chaat masala, so I just omitted it from the dressing and it was delicious! I did add chopped dried mango to capture a bit of the mango taste though. Also, I dressed the salad separately to allow for our kids to eat without the spicy and they (ages 6 and 9) devoured it. Last note - I used sprouts (sunflower and radish) instead of the microgreens as that is what was on hand. DELICIOUS!
Review Rating: 5
Date Published: 2017-01-04
Author Name: KFNL
Review Body: Loved this. My husband is not really a fan of fish sause, however he didn't mind a bit and ate it all up :)
Review Rating: 4
Date Published: 2017-02-04
Author Name: Amberie Fehr
Review Body: It was delicious, but I would halve the fish sauce and add more avocado next time. I also omitted the sprouts since I'm wary of listeria (I'm pregnant), but it was delicious and crunchy enough with the cabbage. I might also add some shredded carrots for color.