5-MINUTE SLAW (With Grain Bowl)

3 cups (around 4 servings), 5 minutes

INGREDIENTS

• 3 cups slaw mix (a mix of shredded cabbage and carrots)

• 1 1/2 tbsp avocado oil

• 1/4 cup chopped dates

• 1/4 cup sunflower seeds (or pumpkin seeds)

• 1 tsp mustard seeds

• 2 finger pinch asafetida

• 1/4 tsp ground turmeric

• Salt & pepper to taste

• Juice of 1 lemon

Grain bowl

• Cumin rice

• Simple cooked mung beans

• Freshly chopped cilantro or parsley

DIRECTIONS

1. Add slaw mix to a large mixing bowl. Set aside.

2. Heat the oil in a medium saucepan over medium heat. Add the mustard seeds and heat until they begin to pop.

3. Add the chopped dates and sunflower seeds. Sauté until golden brown (about 2-3 minutes).

4. Add the asafetida and turmeric. Saute for another 30 seconds and then remove from heat.

5. Add the hot oil/ spices to the slaw in the mixing bowl. Allow the hot oil to gently wilt the shredded cabbage/ carrots. Season with salt, pepper, and fresh lemon juice. Mix together and adjust salt/ pepper/ lemon as needed.

6. Make a grain bowl: Layer your bowl with cooked cumin rice, simple cooked mung beans, a heaping scoop of the slaw, and fresh cilantro/ parsley. Enjoy!

#spring #summer #pitta #kapha #under15minutes #lunch #dinner

Notes

• A flavorful slaw that is nutrient-dense and takes 5 minutes to make. Perfect for summer/ late spring when you want something light, tasty, satiating, and cooling.

• In Ayurveda, we don't advocate for a lot of raw veggies. They can be difficult to digest. But, with this recipe the hot oil from the spice tempering gently cooks the veggies (while still maintaining a crunch) and the spices make the veggies more digestible. Also, when it is warm out, like during the summer or end of spring, slaws/ salads like this can be indicated. It all has to do with the strength of your digestion, the season, and the combination of ingredients, just like anything else...

• Cabbage isn't the best veggie for vata - if vata, feel free to sub shredded carrots and shredded zucchini.

• The asafetida in this recipe is important. It reduces the gas-forming nature of cruciferous veggies like cabbage. Don't skip it if using cabbage for your slaw.