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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 

Suvir Saran
January 2017

Gallery

Credit: © Marcus Nilsson

Recipe Summary test

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The dressing can be refrigerated overnight.

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