Curried Coleslaw

Salting the cabbage draws out some of the moisture from the cabbage, making it more crisp and less likely to make the dressing soggy. Do not omit this step.

Serves 6 to 8

1-1/2 pounds cabbage, green, shredded (about 9 cups)

1-1/2 tsp table salt

1 apple, peel-on, grated on box grater

1/4 c. raisins, rised

2 Tbsp. green onion, sliced

1 tsp. sesame seeds, toasted


1/2 cup granulated sugar

1/4 tsp celery seed

6 Tbsp vegetable oil

1/4 cup rice vinegar

1/4 tsp toasted sesame oil

1/4 tsp cumin, ground

1/4 tsp turmeric, ground

1/4 tsp coriander, ground

1/4 tsp ground black pepper

Place shredded cabbage in a colander set over a bowl. Add salt, and toss to coat. Allow to stand for 1-4 hours at room temperature. Rinse cabbage, allow to drain. Add apples and raisins. Stir. Dry bowl and cabbage thoroughly with paper towel.

Combine all the ingredients for the dressing in a microwave-proof bowl. Microwave on high power for 90 seconds. Stir to dissolve sugar. Add dressing to cabbage and stir. Chill for 30 minutes. Toss and then top with green onions and sesame seeds just before serving.