Stephen Cooks!

Print Recipe

 (No ads will print.)

Stephen's Spicy Colesaw

20 half-cup servings


  • 1/2 head green cabbage, shredded (about 1 1/2 to 2 pounds, or 8 - 10 cups when shredded) 
  • 6 carrots, peeled and shredded
  • 1 medium red onion, sliced thin
  • 2 tablespoon cilantro, minced 
  • 1 green chile, minced
  • 2" piece of fresh ginger, peeled, minced
  • Juice of two limes
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander seed
  • 1 tablespoon fennel seed
  • 1 cup plain low fat yogurt
  • Salt and pepper to taste

1. Mix the cumin, coriander and fennel seeds together and toast them in a dry skillet, stirring, until they start to color and give off fragrance. Then pulverize the seeds in a spice grinder or mortar & pestle.

2. Mix the toasted ground spices with all the other ingredients.

2. Correct seasoning.

Tip: it's much better if you make it at least a day ahead and refrigerate.


Add a teaspoon of turmeric, two peeled, cored and sliced Granny Smith apples and 2 tablespoons raisins. The turmeric imparts a yellow-orange color to the salad and the sweet of the apples and raisins make a nice counterpoint to the spiciness of the salad. 

Nutritional Estimate 20 Half-cup Servings. Per serving: 34 Calories; 7 g Total Carbs; 2 g Dietary Fiber; 4 g Sugars; 0 g Fat; 0 mg Cholesterol; 145 mg Sodium; 2 g Protein. Weight Watchers: 0 points.


Stephencooks –