Whole Cabbage Stuffed with Coleslaw

If you want to impress your dinner guests, then you simply must try this coleslaw that is served in a hollowed out cabbage. Adapted slightly from one of my favorite Indian cookbooks, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi, you would surely not go wrong if you brought this to a potluck or picnic. I was inspired to make this for a friend who had a hankering for coleslaw as he had fond memories of coleslaw from his childhood. It is not necessary to serve the coleslaw in the hollowed out cabbage, but I could not resist the presentation.

I particularly like this salad not only because it is a bit spicy, but also because it does not contain mayonnaise, as most traditional coleslaws do. If you want a coleslaw with a twist, then this is the recipe for you.

Whole Cabbage Stuffed with Coleslaw

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on August 21, 2010 Creamy tangy coleslaw with gentle Indian seasonings Print this recipe Ingredients: 1 large cabbage (savoy or any large green or red cabbage 4 medium carrots, shredded 3 green chilies, seeded and finely chopped 1/2-inch fresh ginger, finely chopped 2 tablespoons fresh dill or cilantro, chopped sea salt and fresh cracked black pepper to taste 1/2 cup plain yogurt or buttermilk 1/2 cup heavy cream juice from 2 limes (4 tablespoons) 2 tablespoon ghee or sesame oil 1 teaspoon brown mustard seeds Instructions: Trim the rough leaves from the outside of the cabbage and cut off the base so that the cabbage sits flat. Cut off the top third of the cabbage with a large knife and set aside. Hollow out the center of the cabbage and shred enough of the cabbage to roughly equal the shredded carrots (nibble on the remains of the raw cabbage — it's good for you). In a large bowl, combine the cabbage, carrots, chilies, ginger, dill or cilantro, and salt and pepper. Toss well to mix. In another bowl, whisk together the yogurt or buttermilk and the cream. Continue to whisk and pour in the lime juice. When the dressing is creamy, pour it over the carrots and cabbage. In a small frying pan or saucepan, heat the ghee or oil over medium heat. When hot, toss in the mustard seeds and fry, stirring occasionally, until the mustard seeds turn grey and begin to pop — about 60 seconds. Pour the fried seeds into the salad and toss well. Scoop as much of the salad as you can into the cabbage shell and serve cold or at room temperature. Any remaining salad can be served in a separate serving dish. Makes 6 to 8 servings

You might also enjoy creamy coleslaw from Lisa's Vegetarian Kitchen

Other summer salad recipes you might wish to try:
Mexican-Style Potato Salad With Avocado and Jalapeño
Quinoa and White Bean Salad with Wasabi and Roasted Asparagus
Lazy Summer Cottage Cheese & Fruit Salad
Potato Salad with a Blue Cheese Dressing

On the top of the reading stack: Encounter by Milan Kundera

Audio Accompaniment: Bach, a light rain, and no doozers