A hearty raw vegetable slaw holds well in the refrigerator, making this trio of cabbage, apples, and carrots ideal as a quick make-ahead salad or side dish. Given their sturdy texture, these three take to dressings like marinades, soaking up seasonings while staying crisp for hours. And anything goes with this trio. This kind of simple and quick dish works so nicely with grilled or roasted meats or seared fatty sh in all seasons. It’s a refreshing contrast to rich proteins. A simple slick of lemon juice and olive oil brightens the savory-spicy duo of caraway and peperoncini. Whole poppy and mustard seeds add pop to every bite.
Mix together the sesame seeds, nigella seeds, ginger, and amchoor. Use this spice blend instead of the main spice blend in the slaw recipe.
Follow the slaw recipe, substituting 2 tablespoons fresh lime juice for the lemon juice and adding 1 teaspoon sesame oil and 1 teaspoon fish sauce along with the olive oil in step 2.
Slaw with anise seeds and tangy tamarind dressing
Both tamarind and sumac offer sour notes, the former with a funky fruitiness, the latter with floral notes. The combination makes this slaw ideal for pairing with sweet and savory main dishes.
Finely grind the dill seeds, sumac, and Urfa together and immediately mix with the whole anise. Use this spice blend instead of the main spice blend in the slaw recipe.
Follow the slaw recipe, substituting 2 tablespoons tamarind paste for the lemon juice and 1 tablespoon grapeseed oil for the olive oil in step 2.
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