Tuesday, 26 March 2013

Tangy Tamarind Spring Green 'Slaw

On a recent trip to my local international food store, I came across something that changed my life: Green Tamarind Pickle. It is, simply put, amazing. Call me slow to catch on, but I have only just discovered that there are is a lot of cross over between the flavours that I associate with the Mexican food I grew up eating in California, and the Indian food that is in abundance here in England. Cumin, coriander/cilantro,chillies, flat bread, rice and beans are common in both Mexican and Indian cuisines, but they also share a common a love for tantalisingly tangy tamarind. As a child, I used to eat Mexican sweets covered with the stuff and grew up loving the flavour but not consciously knowing what it was. As an adult I can now proudly profess my love of tamarind.

Green Tamarind Pickle is a store bought item that you would find at a good international food store alongside other Indian chutneys and pickles. It's has a strong, tangy, mustardy, spicy and slightly tart taste that I just love. It turns mayonnaise/veganaise  into the most delicious aioli type sauce, making it perfect of picnic loveliness like potato salad, you guessed it, coleslaw.

This recipe is oh so simple, delicious and sure to impress your friends at the next company picnic.

Tangy Tamarind Spring Green 'Slaw (Coleslaw salad for 4)

1 head of spring greens (approximately 6-8 large leaves and the little ones in the middle)
3 medium sized carrots
1 medium sized onion
4 tbsp vegannaise/mayonnaise
1 tbsp Green Tamarind Pickle
  1. Wash and coarsely chop vegetables (either by hand or with a food processor).
  2. Place chopped veg in a bowl and mix add mayo and Green Tamarind Pickle.
  3. Mix well.
  4. Serve.
I know, really easy right? But it's gorgeous.

Tangy Green Tamarind Pickle 'Slaw

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