Description
A crisp, halal-friendly coleslaw with tangy Greek yogurt dressing. Combines brined Napa cabbage and carrots with a lemon-cumin vinaigrette for maximum crunch and flavor balance.
Ingredients
1 head Napa cabbage, freshly shredded
2 medium carrots, grated or spiralized
1 cup plain Greek yogurt
3 tbsp lemon juice
1 cup olive oil
2 tbsp honey
1 tsp ground cumin
1 medium beet, grated (optional)
1 tbsp chopped parsley
1 tsp salt for brining
2 cups water for brining
Instructions
Shred cabbage using mandoline; julienne carrots
Combine 1 tbsp salt and 2 cups water. Soak cabbage 20 minutes, then rinse
Whisk lemon juice, olive oil, honey, and ground cumin
Add cabbage, carrots, parsley to dressing; toss gently
Refrigerate at least 30 minutes before serving
Notes
Brining prevents sogginess by extracting moisture
Room temperature ingredients ensure dressing emulsion
Use fermented black bean paste instead of fish sauce for halal compliance
Add 1 tsp garam masala per serving for Indo-American fusion
Optional beet adds color without altering flavor
- Prep Time: 15
- Category: Baking
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg