YIELD: 6 TO 8 SERVINGS
1¾" piece fresh ginger, peeled and grated
juice of ½ lime
1½ tsps. citrus vinegar or white wine vinegar
1½ Tbsps. sugar
¾ tps. chaat masala (can substitute coriander and cumin)
¼ tps. toasted cumin
pinch cayenne pepper
2 tsp. kosher salt
¼ tsp. ground pepper corns
9 scallions, thinly sliced
1 jalapeno (seeded and veined for less heat), finely chopped (optional)
1 pint cherry or grape tomatoes, halved
¼ cup fresh cilantro, finely chopped
1 Tbsp. fresh mint leaves, finely chopped
½ head green cabbage, halved, cored and finely sliced
1 cup chopped roasted peanuts
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Whisk ginger, lime juice, vinegar, sugar, chaat masala, toasted cumin, cayenne pepper, salt and ground peppercorns together in a large bowl.
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Add the scallions, jalapeno, tomatoes, cilantro and mint leaves and toss to combine.
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Add the cabbage and toss with your hands, making sure to coat thoroughly in the other ingredients.
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Sprinkle with the peanuts and serve immediately, or cover with plastic wrap and refrigerate for up to 4 hours, sprinkling with peanuts just before serving.
Recipe: Suvir Saran; Photo: National Peanut Board