Artichokes, Slaw & Slaw Dressing

Of the traditional salad dressings Cole Slaw is one of my favorites. Slaw dressing is commonly based on mayonnaise, and mayonnaise ingredients often include egg yolk which contributes subtle but significant flavor to both mayonnaise and Cole slaw dressing. Lately I’ve been enjoying making various sauces, dips, dressings, gravies etc. using cashew nuts for a base. Out of curiosity and for the fun of it I wanted to see how close I could come to duplicating the slaw dressing flavor in a cashew based sauce without using egg. To achieve the all important eggy flavor I used black salt.

To get a basic sauce going I listed and measured all the ingredients. From there I added additional (unmeasured) quantities of some of those ingredients until it came close to the flavors I was looking for. For the basic sauce I used:

  • 1 cup raw cashews (after soaking)
  • 3/4 teaspoon yellow mustard powder
  • 1/2 teaspoon crushed celery seed
  • 1/2 teaspoon black salt
  • pinches of:
    • garlic powder
    • onion powder
    • paprika (mostly for color)
    • white pepper
    • turmeric (for color)
    • rosemary powder
  • juice of 1 lime
  • juice of 1 small lemon
  • 1 tablespoon honey
  • water

dressing

slaw

 

Acidity and sweetness were adjusted back and forth until there was the right balance. The amount of mustard powder was increased and a little prepared Dijon mustard added. More black salt was necessary for that essential eggy flavor. Adjustments were made between periods of letting the sauce rest in the refrigerator. Eventually I did a taste comparison between my dressing and store-bought. It wasn’t an exact duplication of flavor but mine was still a very good sauce.

omelet

 

Yesterday we enjoyed the dressing as a dip for artichokes.

artichokes

artichokes

artichokes

 

We enjoyed the dressing again today when I made a slaw with:

  • red cabbage
  • carrots
  • red bell pepper
  • jalapeño
  • golden raisins

slaw

slaw



 


6 thoughts on “Artichokes, Slaw & Slaw Dressing

    1. Ha! That is funny! Evidently there are two kinds of black salt. Hawaiian Black Salt is a volcanic salt and is black in color. Indian or Himalayan Black Salt (not to be confused with Himalayan Pink Salt) is dark amethyst in rock form and pink when ground to a fine powder. I have never had the Hawaiian variety, but the Indian Black Salt has a strong phosphorus smell and flavor like boiled eggs.

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    1. While it was a flavor I enjoyed overseas I didn’t really learn about black salt (sometimes called Rock Salt) until fifteen or twenty years ago when I purchased some out of curiosity at an Indian grocery store. The flavor pairs well with cumin. My Indian roommates at boarding school in India used to share with me snacks they brought from home, one of which was Jeera Goli (cumin balls), a digestive snack made with cumin, black salt, powdered sugar, lime juice and mango powder. An acquired taste, I suppose, which I readily acquired.

      A favorite pastime of mine is frequenting international food stores where there is so much with which I am unfamiliar. There are always things to go home and research before possibly returning to purchase. Or, if I am really intrigued, I purchase and research later.

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