For all you Sesame Street fans out there (best children’s show ever!), this post is brought to you by the letter C. Why? Because Cabbage, Carrots, and Coconut happen to make the perfect slaw. And it’s pleasantly Crunchy. Add in some Cilantro, and you could even call this Quadruple-C Slaw. Cilantro begins with a soft C, while Cabbage, Carrots, and Coconut all begin with hard C‘s. But what about the raisins? They don’t belong here! Try as you might, you won’t find a soft C or a hard C anywhere in that seven-letter word. Ah, but the addition of raisins to this slaw will Caress your palate and leave you feeling quite Content. So you see, the word raisins gives us two more beautiful C words!
If you’ve never watched Sesame Street, I sincerely apologize for that introduction. But in all seriousness, this slaw is a wonderfully refreshing component to an Asian or Indian-inspired entree. I originally created it to go with my Indian Chickpea Cakes, but I left out the cilantro and the raisins since those components were already represented. It’s great with or without those additions, depending on what you want to serve it with!
It’s also worth noting that raw cabbage is one of the healthiest vegetables you can eat! Because it’s packed with antioxidants and glucosinolates, it has amazing cancer-fighting properties, among other health benefits.
A couple notes about the recipe:
-This recipe makes about four cups of slaw, which will serve 6-8 as a side.
-The dressing for this slaw uses tamarind concentrate, which you can find at Indian grocery stores or other specialty ethnic food stores. Tamarind is a delicious fruit used in Indian and Asian cuisine and has a sour, fragrant flavor. The tamarind concentrate I used has only one ingredient: “tamarind extract,” and it’s from an Indian specialty store.
- 2 cups shredded carrots (about 3 medium-large carrots, grated)
- 2 cups shredded cabbage
- ¼ cup unsweetened shredded coconut, toasted
- ¼ cup finely chopped cilantro (optional)
- ¼ cup raisins (optional)
- ¼ cup + 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon tamarind concentrate
- ½ teaspoon honey
- ½ teaspoon celtic sea salt
- ¼ teaspoon powdered ginger
Place all of the dressing ingredients in a blender and blend until smooth and emulsified. Combine the slaw ingredients in a medium bowl, toss with some of the dressing (to taste), and enjoy!