Coleslaw as a side serve with a toasted grilled sandwich and a few potato chips in a longboat like a tray is a snapshot imprinted in my memory. It was a fixed thoughtless order we placed every time we visited the club. Do you carry any similar remembrance of coleslaw?
You begin with lifting a waved round, biggest of all chips and elegantly place a spoonful of cool coleslaw on top, cutting off your focus from the conversation coming from the other end of the table and with a keen hurry you fix that huge bite in the mouth. Then you enjoy the salty, creamy, crunchy, slightly chilled, deliciousness all at the same time. Can you picture that?
I have always been a fan of creamy crunchy coleslaw. But everywhere it is served in mayonnaise base, which sets the beginning to a guilt trip for me. This Dahi Wala coleslaw is a replica of the same texture and flavour. And, no one can make out that it is made with Ghar ka Dahi.
My daughter who is a teenager now is instinctually becoming conscious about her food choices. I am not complaining at all, I am happy to see her making choices. She is a foodie and is becoming smarter and mindful about her food decision. In fact, I have been given a mild warning not to bake unhealthy butter and sugar-filled goodies at home.
Whenever I am able to mock her favourite dish into a healthier version, she is so happy. This Dahi Wala Coleslaw scored very well on her list. You too should try it out at home. In fact, we should entirely stop on mayonnaise coleslaw. With this recipe, you will not miss a thing.
It’s a very simple recipe to follow. Very forgiving and flexible. You can choose the salad vegetables of your choice or season. Just play around with whatever you have in your fridge.
Coleslaw literally means cabbage salad, so the amount of cabbage in your salad should be more in comparison to the other vegetables. It’s not like a law but can change it according to your choices. But if the amount of cabbage is less, then don’t call it coleslaw. Simple.
I had cabbage, cucumber, celery, spring onion, and cherry tomatoes at home. Cherry tomatoes are personally my favourite. I would have added a bit of apple or pineapple in my coleslaw but was out of luck the day I made it. These add a shine to the whole flavour scene of coleslaw. If you have them, please add them.
For hung Dahi, simply add Ghar ka Dahi in a muslin cloth, tie it and let it hang. Do keep a bowl beneath the muslin to collect the whey whether you keep the apparatus in the fridge or outside. The whey is rich in nutrients. So don’t discard. Add it to the chapati, bread doughs or cake batter. You can also make rice or pulao with it or add it to dals, soups and gravies.
Usually, it takes 4 to 5 hours for the hung curd to be done. But if you want a more thick, smooth, creamy texture then keep overnight for 10 to 12 hours or for more hours in the fridge.
The flavour of mustard sauce enhances the flavour in this dish. So it is so important to use good quality mustard sauce. This is my favourite mustard sauce, it is the classic good flavoured sauce.
Dahi Wala Coleslaw
- 1 cup shredded cabbage
- 1/2 cup shredded red cabbage
- 1/4th cup cherry tomatoes
- 1/4th cup cucumber
- 1/4th cup celery
- 1/4th cup spring onion
- 1 cup hung dahi (thick yogurt) https://amzn.to/3tJHRfp
- Salt to taste
- 1 tbsp sugar
- 1 tbsp mustard sauce https://amzn.to/3fEup4n
- 1 minced clove of garlic https://amzn.to/3Aiay4h
- Add cabbage and the rest of the vegetables to a bowl. https://amzn.to/3IrWGaJ
- In another bowl add the thick hung yoghurt. Now add in salt, sugar, mustard sauce and a minced garlic clove. Use a whisk to smoothen the Dahi mix. Add the prepared Dahi to the vegetables and mix them all.
- Your coleslaw is ready, serve it chilled as a side dish, or as a salad or make a sandwich with it. This also goes very well in Frankies and tacos. Enjoy