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Indian-Style Slaw
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This classic Indian side dish uses the method of tempering spices in oil to bring out all of the spice flavor. Asafetida, a root from the parsley family, is funky and almost fetid, but it’s one of those flavors where a little is magic and pulls the whole dish together. The dish will still be good without it.  
serves 4


2 cups green cabbage, thinly sliced and chopped

½ cup red pepper, thinly sliced

½ cup green pepper, thinly sliced

½ cup carrots, julienned

½ cup red onion, thinly sliced

½ cup red cabbage, thinly sliced and chopped (optional)

1½ tablespoons neutral vegetable oil

1 teaspoon mustard seeds

¼ teaspoon asafetida (optional)

½ teaspoon ground turmeric

½ teaspoon red chili powder

1 teaspoon kosher salt

1 lemon, cut into half & juiced

Cilantro for garnish

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Indian-Style Slaw
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1.     Mix all the veggies in a medium bowl.

2.     Heat oil in a small saucepan over medium heat. Once the oil is hot and shimmering, add mustard seeds and allow them to pop. Turn the heat off once the mustard seeds start to pop. Add asafetida, turmeric & red chili powder and mix well.

3.     Pour oil mixture over the veggies. Add salt and lemon juice. Mix well. Garnish with fresh, chopped cilantro if desired.

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