If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A slaw with Indian and Persian influences that simultaneously warms and cools—and gets better with age. To make it more of a meal, add a dollop of yogurt or chunks of feta. Swaddle it in a pita or add a protein on top. It also wouldn't be bad warmed, no longer a salad but a solid vegetable side. —Ali Slagle
For the salad:
- 1/2 cup yellow split peas
- 3 cups grated cabbage
- 1/2 cup pickled grains (https://food52.com/recipes/42097-pickled-grains)
- 1/4 cup toasted pepitas
- 1/4 cup chopped dill
For the turmeric-mustard seed dressing:
- 1/2 teaspoon lime zest
- 2 tablespoons lime juice
- 1 teaspoon toasted mustard seeds
- 1 garlic clove, finely chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chile flakes
- 6 tablespoons olive oil
- Salt and freshly ground pepper.
- Start by cooking the split peas: Add them to a medium-sized pot or Dutch oven and cover them with an inch of water. Bring to a boil and simmer until they're tender, about 25 minutes. Drain and add to a big mixing bowl.
- While the pea cook, make the dressing by shaking everything in a jar. Adjust oil, salt, and pepper as you wish.
- Add the cabbage, pickled grains, pepitas, and dill to the peas, season with salt and pepper, and toss around with your hands. Add the dressing, a little at a time, until you like how dressed the salad is. Eat! Possibly with some feta or yogurt dollop.
- This recipe was entered in the contest for Your Best Shaved Salad