Cabbage Papaya Peppers Slaw with Hemp Hearts and Bits of Dates

I just have a few basic kitchen tools, no fancy stand mixer or avocado slicer or Vitamix blender (which I have been eyeing on and off). So, when I suddenly get an electric grater/slicer aka Salad Shooter, I get too excited. After the initial skepticism wears off, that is. (The Am sure it just can't do what I want it to do feeling)

This cabbage slaw was the guinea pig of sorts for this Salad Shooter. I prefer slicing cabbage thinly with my trusty knife, but, I decided to shred it at the push of a button. And it came out all right. So, I sliced some peppers, shredded some broccoli stems, and julienned some barely-ripe firm papaya (in my finicky Mandoline slicer) to make a quick slaw/salad.

Squeeze the cabbage to press all the excess water out, so the slaw is not too soggy, before adding the dressing.

Topped with hemp hearts and sunflower seeds, and sprinkled with bits of dates, this Cabbage Papaya Peppers Slaw was a perfect quick meal.

Dressing and Vinaigrette are always fun. This time, it is a simple mix of the following. Simply stir well and adjust to taste.

Slaw Dressing:
2 Tbsp apple cider vinegar
1 Tbsp rice vinegar
2 Tbsp Dijon mustard
1 tsp Sriracha hot sauce
1 tsp Bragg Liquid Aminos
2 Tbsp plain Greek yogurt
6 Tbsp olive oil
1 Tbsp apricot preserves/jam

green papaya koottu

Koottu, usually served as a side in south indian meals, is a comfort food for me. Koottu is quite flexible: a couple of vegetables, some moong dal, and tempering is all it takes to make this dish. It is usually mild-tasting, and can be eaten as a snack by itself :)

Ingredients
1 small green papaya
1 carrot
½ cup moong dal
salt to taste
4-5 curry leaves (optional)
1 Tbsp grated ginger
½ tsp turmeric powder (optional)
Tempering: 1 Tbsp canola oil, 1 tsp mustard seeds, 1 tsp urad dal

Preparation

cook the moong dal in a pan adding enough water, and a bit of salt; cook till dal is just done, not mushy, still holds shape, sort of al dente

meanwhile, skin the green papaya, scoop out the innards and dice them; slice the carrot as well

tempering: heat oil in a pan, add the urad dal, when it turns golden brown, add the mustard seeds, and when they pop, add the curry leaves and ginger

add the green papaya and carrots, some salt, turmeric powder, some water and cook the veggies till well done but not mushy

add the cooked moong dal, stir well, adjust salt to taste

Serve warm as a side with rice, and pepper rasam, or kozhambu