Crunchy Cabbage and Broccoli Slaw

Cabbage does not have the best reputation in the vegetable world, but I think it is under-appreciated in modern cuisine, and I want to do my part to bring it back! Most people probably don't like cabbage because they have only experienced it steamed or boiled (which is absolutely flavorless) or as sauerkraut, which is potent enough to turn away anyone with a delicate palate. However, cabbage is very high in vitamins, fiber and provides a highly nutritious crunch to many recipes.

This yummy alternative to coleslaw makes a great lunch on the go. I like to serve it in warm pita bread. If you are a kapha, or simply don't like mayonnaise, substitute yogurt or vegan mayonnaise. Raisins are optional, but should be soaked in water, especially for vatas. Enjoy!

Salad:
2 cups broccoli stems, julienned
1 cup carrots, grated
1 cup purple cabbage, finely chopped
1/4 cup raisins

Dressing:
1/2 cup mayonnaise or vegan mayonnaise
(Kaphas should substitute yogurt)
4 tbsp apple cider vinegar
1/2 tsp salt

In a medium bowl, combine all salad ingredients and toss. In a small jar, combine all dressing ingredients and shake well. Pour over salad and toss again. Refrigerate for 30 minutes before serving.

*Adapated from Amrita Sondhi's The Modern Ayurvedic Cookbook.