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Ingredients
Dressing
- 1 cup yogurt plain
- 6 TBSP lime juice freshly squeezed
- 6-8 TBSP honey
- 3 TBSP sesame oil
- 3 TBSP sacha inchi oil
- 2 TBSP tamarind paste
- 3 TBSP ginger fresh, peeled, finely chopped
- 4 TBSP cumin seeds, toasted
- Himalayan pink salt to taste
- peppercorns, black freshly cracked, to taste
Salad
- 3-1/2 cups cabbage sliced
- 3 cucumber(s) Persian or English, cut into matchstick-size strips (about 3 cups)
- 3 cups moong/mung beans sprouts
- 1 cup cilantro
- 1/2 cup scallions
Ingredients
Dressing
Salad
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Instructions
- In a dry skillet, lightly toast the whole cumin seeds until aromatic.
- Whisk or blend together ingredients for the dressing.
- Taste and see if it needs more salt, honey, or tamarind. Add a little at at time according to preference if you want it sweeter, saltier, or more sour.
- Chop cabbage and cucumbers into strips, and chop cilantro and scallions.
- Add whole mung been sprouts to veggies, and toss with salad dressing until coated.
- Serve along side a protein, such as chicken thighs or lamb chops.
