Ingredients:
• 1 cups green or red cabbage, finely chopped
• ½ cup grated carrot
• 3 cups cucumbers, chopped
• 1 cup fresh grated coconut
• ½ cup peanuts
• ½ currants or raisins
• 1 jalapeño pepper, seeded and finely chopped
• ½ cup fresh cilantro, chopped
• 1 stalk of celery, chopped
• 1-2 inch piece of ginger, minced
The sauce:
• 2 large dates, soaked, pitted and mashed
• 1½ teaspoon cumin seeds, ground
• 2 tablespoon flax seed oil, or whatever oil you’d like
• 1 teaspoon brown mustard seed, ground
• ¼ teaspoon turmeric
• 1 teaspoon coriander seeds, ground
• 3 tablespoon lime juice (1-2 limes)
• a pinch of asafoetida (optional)
• ¼ teaspoon sea salt
Directions:
1. Powder the spices in a mortar or coffee grinder.
2. To make the sauce: mix the mashed date, salt, spices, oil, and lime juice in a bowl.
3. Mix the cabbage, tomatoes, jalapeños, and coconut together in a bowl.
4. Add the sauce to the cabbage mixture and toss.
5. Garnish with cilantro and serve.
n.b. add the peanuts and currants just before serving else they will become soft.