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
Whisk ginger, lime juice, vinegar, sugar, chaat masala, toasted cumin, cayenne pepper, salt and ground peppercorns together in a large bowl.
Add the scallions, jalapeno, tomatoes, cilantro and mint leaves and toss to combine.
Add the cabbage and toss with your hands, making sure to coat thoroughly in the other ingredients.
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