Recipe: Jaipur Slaw with Crisp Lentil Papaddum by The Indian Table | Suncoast View

Updated: Aug. 15, 2019 at 6:00 AM EDT
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SARASOTA, Fla. (WWSB) - Jaipur Slaw with Crisp Lentil Papaddum

A fresh colorful salad using carrots, purple cabbage and daikon radish with a fresh lime dressing. This salad turns pink after a while from the purple cabbage and red onion; hence the name, Jaipur slaw, after India’s famous pink city.


1/2 red cabbage - shredded

2 big carrots - shredded

1 white daikon - shredded

1/4 chopped red onion

small bunch of mint, finely chopped

small bunch of cilantro, finely chopped

3 tbsp lime juice

1 fresh red chilli, chopped

1 1/2 tsp sugar

1 tsp salt

4 papaddum

Oil for frying


Make the dressing by mixing the lime juice, chilli, sugar and salt until the salt and sugar dissolve. Taste and adjust seasonings. Mix together the vegetables in a large bowl and pour the dressing over the slaw just before serving.

Fry the papaddum in hot oil for a few seconds until crisp. Drain on paper towels then fill with the Jaipur slaw and serve immediately.

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