Indian-style cabbage slaw

photo courtesy of www.twosleevers.com

INGREDIENTS:

4 cups thinly sliced cabbage- red, green, or a mixture

1 medium carrot, grated or cut into thin matchsticks

1/4 cup cilantro, chopped

1 greenhouse tomato, diced- optional

1/4 cup chopped roasted salted cashews, almonds, or peanuts 

1 teaspoon salt

1 tablespoon olive oil or ghee

1/4 teaspoon mustard seeds, cumin seeds, or a mixture of the two

1 heaping teaspoon chopped turmeric root, or 1/2 teaspoon dried turmeric  

a few tablespoons fresh squeezed lemon or lime juice

INSTRUCTIONS:

Put the shredded cabbage and carrot in a large bowl.  Heat the oil in a small skillet.  When hot, add the seeds and cook for a few seconds until they “pop”. Add the turmeric and stir well.  Pour the hot oil over the cabbage mixture, add the salt and lemon/lime juice, and give it a good toss.  Stir in the tomato, cilantro and cashews just before serving, taste and adjust with more salt or lemon/lime juice if needed.  Serves 4-6.