Do you like salads? Typically for me, a salad is a filler so not a “go to” choice for me. I know – damn carnivore! But it is a new year and time to try and eat healthier, let’s see how long I can do this. This is inspired by Nik Sharma’s Curry Leaf Vinaigrette recipe. He’s a food scientist and Chef who just develops brilliant recipes.

I think recipes when written well are wonderful. You can taste the flavors the Chef has written about before ever making it. In this case this recipe used some of my favorite ingredients – which I have used to make savory and sweet dishes shine. I made a dressing with curry leaves and lemongrass – quickly fried until the leaves turned crispy and the lemon grass started to change color. This infused the oil with a delicious flavor which was the basis for my dressing. I keep saying dressing because I don’t have vinegar in it so not really vinaigrette. 

I also used the crisped up curry leaves in my topping for my salad along with pumpkin seeds, sunflower seeds and peanuts which I lightly sautéed in the same pot I crisped up the curry leaves in. It had just a little residual oil and was perfect for toasting and imparting that lemony curry leaf flavor. I’ve listed the ingredients below but please, add whatever else you like to the coleslaw.

This was lunch/early dinner for us and it hit the spot. Filling but not stuffing, light but not hollow. I know you will enjoy this “no mayo” (can’t believe I said that) slaw. Get the booster, wear a good quality mask or two, wash your hands, socialize responsibly and above all, be safe! As always – enjoy!

Ingredients
For the Slaw
¼ green cabbage, thinly sliced (knife, mandolin or Y-shaped peeler)
1 colored pepper, diced (red, orange, yellow – heck even green works beautifully well)
1 cup cherry tomatoes, slivered or sliced
1 carrot, grated on large holes of box grater
3 stalks of fresh cilantro, leaves and stems – roughly chopped

For the Dressing
½ cup grapeseed or vegetable oil
Handful of fresh curry leaves
1 lemongrass stalk, cut into 1” pieces and bruised with the back of a knife
4 – 5 pieces fresh garlic, chopped or mashed
1 tsp sambal oelek
2 -3 tsp maple syrup
1 tsp whole grain mustard
Salt and pepper to taste

For the Topping
¼ cup each – chopped peanuts, pumpkin seeds, sunflower seeds and sesame seeds

Lightly toss this around in the same pan you used to make the flavored oil for the dressing – remove and combine with the crisped up curry leaves, spoon over the dressed slaw

Directions
Combine all the slaw ingredients in a large bowl – cover and refrigerate
Make the dressing by adding the oil to a small pot over a medium high flame
To test if it is hot enough, drop in a curry leaf and if bubbles form immediately – it’s ready to add the leaves and the lemongrass
Stir, for about 2 – 3 minutes until you see the leaves start to crisp
Immediately take off the heat and pour through a strainer reserving the leaves and the oil
While the oil is still hot, add the crushed garlic, sambal, maple syrup, mustard and salt and pepper
Taste, season with additional salt or maple, taste again
Pour over the slaw and mix thoroughly to ensure everything is coated properly with the dressing
Sprinkle the topping over the salad and serve
Slaw will collapse if left to sit with dressing – continues to taste great regardless 

Well Why Not! (tips and suggestions)
Add some seasoned rice vinegar to the dressing to make it a vinaigrette
Add some craisins, currants or raisins to the pot with the nuts and seeds and saute
Fried onions make a delightful addition to the topping
Sliced almonds are also a nice touch