Recipe #35: Panch phora cabbage slaw

 If this recipe sounds familiar, it’s because it’s one of three of my rubbishy recipes featured in this best selling cabbage recipe book:


On page 28:


But here you will get the full recipe with step by step photos!

Ingredients:


As you can see from the photo above, all of my ingredients today have seen better days and are looking a little shabby. Some wasteful folks might even toss such pathetic odds and ends, but not us! We will make them shine in this simple and tasty slaw!

Panch phora is a mixture of 5 spices, traditionally an Indian spice mix and usually consists of cumin seeds, brown mustard seeds, fennel seeds, nigella seeds, and fenugreek seeds. I used to have a supplier at the local farmer’s market but she has vanished and now I mix my own from individual spices and toast them lightly in the toaster oven:


Missing from today’s mix is the nigella seeds, and I can’t really notice their absence. Everything else is pretty essential.

Directions:

Finely chop your cabbage without chopping off the tip of any fingers (this has only happened to me twice, and not recently, and the tips grew back):


Next chop the nice parts of the green onion:


Then peel and grate your carrots:


Put all prepped vegetables in a bowl with about a tablespoon of toasted panch phora:


Glob in some mayo:


Mix it all up, taste for proportions, and serve:



And plan your next cabbage recipe from this fabulous book!

Thanks Ann!

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