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
Ingredients
- For the salad:
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1/2 cup
yellow split peas
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3 cups
grated cabbage
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1/2 cup
pickled grains (https://food52.com/recipes...)
-
1/4 cup
toasted pepitas
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1/4 cup
chopped dill
- For the turmeric-mustard seed dressing:
-
1/2 teaspoon
lime zest
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2 tablespoons
lime juice
-
1 teaspoon
toasted mustard seeds
-
1
garlic clove, finely chopped
-
1/2 teaspoon
cumin
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1/2 teaspoon
ground turmeric
-
1/2 teaspoon
chile flakes
-
6 tablespoons
olive oil
-
Salt and freshly ground pepper.
Directions
-
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.
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While the pea cook, make the dressing by shaking everything in a jar. Adjust oil, salt, and pepper as you wish.
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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.
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