Ingredients
Salad
- Green Cabbage 3 cups, finely shredded
- Purple Cabbage 3 cups, finely shredded
- Carrots 1 cup, thinly sliced
- Cilantro Leaves & Stems ¼ cup, coarsely chopped
- Cumin-Lime Dressing (below) 1 cup
- Kosher Salt
- Sev ½ cup
- Masala Roasted Cashews ½ cup
- Green Onion 1/3 cup, thinly sliced
- Sesame Seeds 1 Tbs
Cumin-Lime Dressing
- Garlic 1 clove
- Rice Wine Vinegar 2 Tbs
- Freshly Squeezed Lime Juice 2 Tbs
- Kosher Salt ½ tsp
- Sugar a pinch
- Freshly Ground Black Pepper ½ tsp
- Red Onion or Shallot 2 Tbs, finely chopped
- Cilantro 2 Tbs, coarsely chopped
- Cumin Powder ¾ tsp
- Olive Oil ¾ cup
Masala Roasted Cashews
- Whole Cashews 1 cup
- Canola Oil 2 Tbs, more as needed
- Sugar 1 Tbs
- Kosher Salt 2 tsp
- Ground Red Chilli (such as Kashmiri) 2 tsp
- Cumin Powder 2 tsp
Cook it
- Prepare the cashews: Preheat the oven to 325˚F and line a sheet pan with parchment paper.
- In a medium bowl, combine the cashews and oil. In a separate bowl, stir together the sugar, salt, ground chilli and cumin and pour this mixture over the cashews, stirring to combine. If you find that the spices don’t adhere completely to the nuts, add another splash of oil.
- Spread the cashews on the prepared sheet pan and bake until golden brown, about 10 minutes. When you take them out of the oven, slide the parchment paper off the sheet pan to prevent the nuts from cooking more.
- Allow the cashews to cool and eat as is, or transfer to an airtight container and store for 1 to 2 weeks. Makes 1 cup.
- Make the dressing: In a blender or mini food processor, combine the garlic, vinegar, lime juice, salt, sugar, black pepper, onion, cilantro and cumin. Lend on medium-low speed until the mixture is completely pureed, about 30 seconds.
- Turn the processor up to medium-high speed and slowly drizzle the oil in a thin stream. Continue to blend until the dressing is fully emulsified.
- The dressing keeps, tightly covered in the refrigerator, for up to 7 days. Makes about 1 1/2 cups.
- Assemble the salad: In a large salad bowl, combine the green and purple cabbage, carrots, cilantro, dressing and a pinch of salt; mix well to evenly distribute the dressing. Sprinkle with the sev, cashews, green onion and sesame seeds. Serve immediately.
Recipe excerpted for the purpose of review, from No. 1 Best Indian Cookbook in the World: At-Home Recipes from the Streets, Truck Stops, Villages, and Palaces of India At-Home Recipes from the Streets, Truck Stops, Villages, and Palaces of India by Meherwan Irani with Jamie Feldmar (Ten Speed Press, 2026). Modified slightly for style. Photograph is reviewer’s own.
