Indian Ayurvedic Coleslaw Recipe
In fact the main ingredients for this recipe is an organic zucchini and some organic cilantro.
The fresh ginger gives it nice, spicy little kick. Ginger of course is excellent for the digestive system and is used often in the Ayurvedic diet
In this recipe, I most often use olive oil because it sautes nice and tastes good too.
Be careful not to over cook the zucchini – lightly cook it to bring out the prana and various tastes.
This Ayurvedic recipe is one that can be used in place of a salad and often as a side dish with some dal, rice and veggies.
With respects to Ayurveda; zucchini, cilantro and ginger are quite balancing and nutritious foods.
Ginger is also sattvic (it can however increase pitta in excess) and so this Ayurvedic recipe would be excellent for all 3 doshas – Vata, Pitta and Kapha.
Prep time: 5 min Active cooking time: 5 min Total time to make: 10 min
Serves: 2 to 3 people
- medium to large size zucchini
- 1/2 cup of cilantro
- 1 teaspoon of fresh ground ginger (1/2 a thumb size)
- the juice from half a lime
- 1/2 teaspoon rock salt or sea salt
- 2 tablespoons of olive oil, sunflower oil or safflower oil
- a pinch of fresh ground pepper (optional)
*Use fresh organic ingredients if possible
Preparation and cooking procedure
- Shred the zucchini with a medium sized grater until you get 1 1/2 to 2 cups of shredded zucchini
- Chop or cut the cilantro into small pieces using a knife.
- Finely grate or chop the ginger.
- Heat up a skillet, wok or frying pan on high to medium heat.
- Add which ever oil you choose above, or specific to you dosha, and heat it up in the skillet.
- Add the zucchini and ginger and into the skillet and cook for 3 to 5 minutes.
- Add the cilantro, salt and pepper and cook for another minute or so.
- Let cool for a few minutes and and add the fresh lime juice mixing it all together.