4th Of July Recipes- Cole Slaw with Yogurt and Tamarind Vinaigrette
I am all for making things from scratch but I do like to use all the conveniences I can find at the store. For this recipe I bought packaged, shredded cabbage, carrots and broccoli slaw. It saved me a ton of time and made everything a lot easier.
To complete a well-balanced menu, I was going to make a coleslaw dish with the Thai style burgers and potato salad. The recent Bon Appetit issue had a whole article on tamarind and it’s virtues. I am quite familiar with tamarind as I use it for all different things including using it in drinks, dressings and as a condiment.
They talked about pairing yogurt with tamarind concentrate to make a delicious, tangy dressing. I added my own twist by adding roasted cumin to the creamy dressing which gave the dish a nice nutty flavor. Overall, the dish went well with the burger and the potato salad.
What else do you need? Yes, I know what you are thinking- where is the dessert??? Stay tuned for tomorrow and you will have a great recipe for a dessert as well…
- 1 pack 10 oz shredded green cabbage
- 1 pack 10 oz shredded carrots
- 5 persian cucumbers, 1 inch match stick pieces
- 1 cup cilantro, chopped
- 1 cup green onions, chopped
Mix the cabbage, carrots, cucumbers, cilantro and green onions in a large serving bowl. Keep aside.
Tamarind Dressing
- 1 cup non-fat Greek yogurt
- 2 tablespoons tamarind concentrate
- 2 lemons, juiced
- 4 tablespoons honey
- Salt
- 2 teaspoons roasted cumin seeds, crushed
Mix the yogurt, tamarind, lemon juice, honey, salt and roasted cumin in a small bowl. Keep aside till ready to serve. Add the dressing to the cabbage mixture and mix well. Taste for seasonings and add more salt if needed. Serve room temperature.
