Jaipur slaw from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 182) by Meera Sodha

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on December 14, 2021

    This makes a huge amount. I’d cut the recipe in half if I made it again.

  • clkandel on August 23, 2020

    This slaw is easy to make and the lime dressing is refreshing, but I didn't find the flavors exceptional.

  • Rutabaga on August 27, 2019

    This salad is light and refreshing. I was afraid the dressing might not be enough or have enough flavor, but it was perfect. It provides a good balance when served with richer dishes.

  • clcorbi on April 15, 2017

    Really fresh and delicious. This recipe makes a TON of slaw, but it does keep well for a few days, so no complaints.

  • westminstr on June 07, 2016

    I made this slaw using a pack of slaw mix (cabbage carrots & beets I think). And that could have contributed to my not loving it. I also needed more dressing than was called for, but was out of limes so had to do without. I felt the balance was off but that could have been the result of my alterations.

  • lilham on May 21, 2016

    A light refreshing slaw with a good balance of sweet, sour and salt. I needed nearly double the amount of dressing than the recipe.

  • adewar on January 31, 2016

    Very colourful, crunchy and packed with fresh flavours. A good accompaniment to chicken tikka or curries. I could not find mooli and used another kind of radish instead. I put everything into a ziplock bag and tossed it that way, because it is difficult to do in a bowl.

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