by Kate Heyhoe
The Indian table always includes a raita or two to tame the flavors of a curry. Raitas are made from yogurt and vegetables, like cucumbers or tomatoes, and often incude spices or mint. For the Easy, Exotic Indian Buffet, I wanted a tangy but substantial salad that captured the feeling of a raita, but with a creamier texture. I also wanted a crunchy salad that would hold up over time, like a cole slaw. Thus was born this side dish—crisp, shredded cabbage tossed with a tangy, minty, creamy dressing.
This dressing is thick! A little goes a long way. Be cautious when dressing the cabbage not to add too much. This recipe makes 1 cup dressing, enough for several large salads.
1/2 cup plain yogurt (regular, lowfat or no fat)
1/4 cup mayonnaise (regular or lowfat)
2 tablespoons fresh lemon juice
2 tablespoons seasoned rice vinegar
1/4 teaspoon dried mint, finely crushed
1 small head cabbage
Combine the yogurt, mayonnaise, lemon juice, seasoned rice vinegar and mint. Mix well. (A screw top jar works great—fill it up, shake and pour!) For best results, refrigerate the dressing until chilled and flavors have blended, at least one hour or even the day before.
Shred as much cabbage as you think you'll need. A whole head is probably too much. Start with a quarter head and increase from there. Make sure the cabbage is shredded in small enough pieces to be beaten easily with just a fork. Toss with dressing and serve.
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Copyright © 1998, Kate Heyhoe. All rights reserved.
This page created 1998 and modified November 2006.
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