"Hot" Indian Coleslaw
Inspired by fine Cooking Magazine
Prep time: 5 minutes
Cooking time: 10 minutes
1½ tsp cumin seeds
2 tbsp canola oil
¾ tsp ground coriander
½ tsp curry powder (I used a lovely West Indian mix)
½ jalapeno pepper, finely chopped (if you like things spicy, leave the seeds and ribs in, if not remove them before chopping)
1 bag "coleslaw" mix (already shredded cabbage, carrots, etc) it just makes it such an easy dish to do.
2 tsp kosher or sea salt
1½ tsp sugar
½ cup fresh cilantro/coriander leaves, chopped
3 tbsp lime juice (1-2 limes)
1. Toast the cumin seeds in a small dry skillet over high heat. Shake the pan frequently. This only takes 3-5 minutes. You'll smell the wonderful aroma. Transfer to a bowl to cool. Grind to a fine powder. You can use a mortar & pestle, or, if you're like me, you'll have a coffee grinder that's easy to clean.
2. Heat the oil in a large skillet over medium-high heat. Add the spices, jalapeno and cook for about 40 seconds. Add the coleslaw mix and toss.
3. Cook until the cabbage beegins to soften, tossing occasionally (about 5 minutes). Add the sugar, toss, taste and adjust the seasonings. Stir in the cilantro and lime juice and serve.
Serve it warm, at room temperature, or cold - all great! I love it with a grilled steak, especially on those days when I'm too tired/frazzled to cook.
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