Cumin-Scented Cabbage & Fennel Slaw
4 Servings
Total time: 30 min
Adapted from Signature Concoctions
Crisp, flavorful Indian-style slaw with cabbage and fennel, tossed with Meyer lemon juice and cumin-green chili ghee. A perfect in-between summer and autumn salad.
Ingredients
Vegetables & Seasoning (see Variations)
1/2 medium-sized green cabbage, shredded
1/2 small-sized purple cabbage, shredded (optional)
2 bulb of fennel, trimmed and thinly sliced
1 tsp granulated sugar or honey (optional)
Salt, to taste
Fennel fronds, roughly chopped (optional)
8–10 cilantro/coriander sprigs, leaves and tender stems minced
1 lemon, juiced
Seasoned Dressing
Scant 1/2 cup ghee or any neutral cooking oil like avocado, coconut or olive oil
2 tsp cumin seeds
1 tsp asafetida (optional) It can also be referred to as “hing”. Its a bit of a unique taste but you can sub a mix of garlic and onion powder
2 Thai/bird’s eye chili, thinly sliced (or red chili flakes for milder heat)
Optional Toppings:
Peanuts, Sunflower, hemp or pumpkin seeds
Halloumi, Grilled Thempe, fish, chicken
Instructions
IIn a bowl, combine the shredded cabbage and sliced fennel.
Season with salt, sugar or honey, if using and squeeze juice from the lemon over the mixture.
Prepare the seasoned ghee/oil by warming ghee in a small skillet over medium heat until it melts and shimmers. Add the cumin seeds and wait for them to crackle. Add green chilies and asafetida if using. Swirl the skillet for even heating for about 10-15 seconds.
Pour the seasoned ghee/oil over the cabbage-fennel mixture.
Combine well and finish with chopped fennel fronds and cilantro.
Serve at room temperature or slightly chilled.
Notes
For variations, add whole or crushed roasted peanuts for extra crunch and nutty depth, or swap the green chilies for crushed red chili pepper for a gentler heat. Thinly sliced red onions bring sharpness, and Granny Smith apples, when in season, add a lovely crisp sweetness.
