Get ready to tantalize your taste buds with a burst of vibrant flavors in this delightful Tamarind Asian slaw recipe! Crafted with crisp cabbage, sweet English cucumbers, crunchy mung bean sprouts, and a zesty dressing featuring our Organic Tamarind Paste, this dish promises a symphony of sweet and tangy notes that will elevate any meal.
Whether served as a refreshing side or a standalone salad, this wholesome creation is bound to be a crowd-pleaser at your next gathering.
INGREDIENTS:
Dressing
- 1 cup yogurt plain
- 6 TBSP lime juice, freshly squeezed
- 6-8 TBSP Manuka honey
- 3 TBSP Organic Sesame Oil
- 3 TBSP Organic Sacha Inchi Oil
- 2 TBSP Organic Tamarind Paste
- 3 TBSP ginger fresh, peeled, finely chopped
- 4 TBSP Organic Cumin Seeds, toasted
- Himalayan Pink Salt, to taste
- Tellicherry Extra-Bold Peppercorns, black, freshly cracked, to taste
Salad
- 3-1/2 cups cabbage, sliced
- 3 cucumber(s) Persian or English, cut into matchstick-size strips (about 3 cups)
- 3 cups moong/mung beans sprouts
- 1 cup cilantro
- 1/2 cup scallions
INSTRUCTIONS:
- In a dry skillet, lightly toast the whole cumin seeds until aromatic.
- Whisk or blend together ingredients for the dressing. Taste and see if it needs more salt, honey, or tamarind. Add a little at at time according to preference if you want it sweeter, saltier, or more sour.
- Chop cabbage and cucumbers into strips, and chop cilantro and scallions.
- Add whole mung been sprouts to veggies, and toss with salad dressing until coated.
- Serve along side a protein, such as chicken thighs or lamb chops.
