Tamarind Asian Salad
  • 3-1/2cups cabbagesliced
  • 3 cucumber(s)Persian or English, cut into matchstick-size strips (about 3 cups)
  • 3cups moong/mung beanssprouts
  • 1cup cilantro
  • 1/2cup scallions
  1. In a dry skillet, lightly toast the whole cumin seeds until aromatic.
  2. Whisk or blend together ingredients for the dressing.
  3. 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.
  4. Chop cabbage and cucumbers into strips, and chop cilantro and scallions.
  5. Add whole mung been sprouts to veggies, and toss with salad dressing until coated.
  6. Serve along side a protein, such as chicken thighs or lamb chops.