Recipe Note
Make ahead:
The ingredients can be prepped and kept undressed up to 1 day ahead and the dressed slaw can be refrigerated for up to 5 days.
Variations & Ideas:
Sesame-lime slaw with ginger
Sesame, in the form of both toasted seeds and oil, enriches this slaw and makes it a partner to any Asian-style dish.
SPICE BLEND
11⁄2 teaspoons white sesame seeds, preferably unhulled (5 grams)1 teaspoon nigella seeds (3 grams)1⁄2 teaspoon ground ginger (1 gram)1⁄2 teaspoon amchoor (dried mango powder; 1 gram)
Mix together the sesame seeds, nigella seeds, ginger, and amchoor. Use this spice blend instead of the main spice blend in the slaw recipe.
Follow the slaw recipe, substituting 2 tablespoons fresh lime juice for the lemon juice and adding 1 teaspoon sesame oil and 1 teaspoon fish sauce along with the olive oil in step 2.
Slaw with anise seeds and tangy tamarind dressing
Both tamarind and sumac offer sour notes, the former with a funky fruitiness, the latter with floral notes. The combination makes this slaw ideal for pairing with sweet and savory main dishes.
SPICE BLEND
11⁄2 teaspoons dill seeds (3 grams) 3⁄4 teaspoon sumac (2 grams)1⁄2 teaspoon Urfa pepper (1 gram) 3⁄4 teaspoon anise (2 grams)
Finely grind the dill seeds, sumac, and Urfa together and immediately mix with the whole anise. Use this spice blend instead of the main spice blend in the slaw recipe.
Follow the slaw recipe, substituting 2 tablespoons tamarind paste for the lemon juice and 1 tablespoon grapeseed oil for the olive oil in step 2.
Recipe from "Mastering Spice" by Lior Lev Sercarz.
Photo © Thomas Schauer
Questions? Contact helen@laboiteny.com
