Make Ahead

Simple Celery Slaw

by:
March 13, 2012
Author Notes

No notes here... Just a variation of South Indian Kosmalli ( traditionally made with Carrots & cucumbers, one of the few salads readily accepted in the typical South Indian repertoire of vegetarian fare). Thanks Food52 for getting me to bring celery into the fold. It seems tailor made for the dish with its refreshing light Crunch. —Panfusine

  • Makes 2 cups
Ingredients
  • 1 cup Celery stalks slit in half longitudinally & thinly sliced
  • 1/2 cup Finely diced English cucumbers
  • 1/2 cup Finely diced carrots
  • 1/2 jalapeno, deseeded & finely minced
  • 1/4-1/3 teaspoons Kosher salt
  • 1 tablespoon Canola oil
  • 1 teaspoon black mustard seeds
  • 1/2 bunch split dehusked urad dal
  • Juice of 1 lemon
In This Recipe
Directions
  1. Combine the celery, cucumber, carrot and jalapeno together. Season & adjust for salt.
  2. Heat the oil till it just begins to smoke and add the black mustard seeds & Urad dal. When the mustard sputters & the dal turns golden brown, add the sizzling mix to the vegetable slaw. Stir to combine and add the lemon juice. Mix well.
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A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Global Palate, Indian perspective!