Get ready to tantalize your taste buds with a burst of vibrant flavors in this delightful Tamarind Asian slaw recipe! Crafted with crisp cabbage, sweet English cucumbers, crunchy mung bean sprouts, and a zesty dressing featuring our Organic Tamarind Paste, this dish promises a symphony of sweet and tangy notes that will elevate any meal. Whether served as a refreshing side or a standalone salad, this wholesome creation is bound to be a crowd-pleaser at your next gathering. INGREDIENTS:

Dressing

• 1 cup yogurt plain
• 6 TBSP lime juice, freshly squeezed
• 6-8 TBSP Manuka honey
• 3 TBSP Organic Sesame Oil
• 3 TBSP Organic Sacha Inchi Oil
• 2 TBSP Organic Tamarind Paste
• 3 TBSP ginger fresh, peeled, finely chopped
• 4 TBSP Organic Cumin Seeds, toasted
• Himalayan Pink Salt, to taste
• Tellicherry Extra-Bold Peppercorns, black, freshly cracked, to taste

Salad

• 3-1/2 cups cabbage, sliced
• 3 cucumber(s) Persian or English, cut into matchstick-size strips (about 3 cups)
• 3 cups moong/mung beans sprouts
• 1 cup cilantro
• 1/2 cup scallions

INSTRUCTIONS:

1. In a dry skillet, lightly toast the whole cumin seeds until aromatic.
2. Whisk or blend together ingredients for the dressing. Taste and see if it needs more salt, honey, or tamarind. Add a little at at time according to preference if you want it sweeter, saltier, or more sour.
3. Chop cabbage and cucumbers into strips, and chop cilantro and scallions.



4. Add whole mung been sprouts to veggies, and toss with salad dressing until coated.



5. Serve along side a protein, such as chicken thighs or lamb chops.