Indian Cole Slaw

Courtesy of Rhio


3 cups green cabbage, finely chopped
3 cups tomatoes, chopped
1 cup fresh grated coconut
1/2 cup peanuts,* ground (make sure they're raw, not roasted)
1 large date, soaked, pitted and mashed
2 tbs lemon juice
2 tbs peanut oil (Flora Oils) or use olive oil
1/2 tsp ground brown mustard seed
1/2 tsp ground cumin seed
1/4 tsp turmeric
Pinch asafoetida (an Indian spice)
1 tbs minced Jalapeno, or to taste (optional)
Nama Shoyu and/or Celtic sea salt, to taste


1) Mix first 4 ingredients together in a large bowl and set aside.

2) In a small bowl, mash the soaked date, add in the balance of the ingredients, and blend to a smooth dressing.

3) Pour the dressing into the cabbage and tomato mixture and mix well.

Serves 4. This salad keeps well for 2-3 days in the refrigerator.

*Sunorganic Farm sells raw, organic, Valencia peanuts at

This recipe is courtesy or Rhio. You can find more recipes, or purchase her book by visiting her web site

See other recipes submitted by Chet Day