by Margaret S Garrett - Published 3 months ago

Spiced Apple Slaw: Refreshing Fall Side Dish

People often focus on pumpkin in the fall, but apples are a delicious and versatile ingredient for many dishes, especially during the holiday season.

Chef Priyanka Naik views cooking as a form of self-expression, reflecting her heritage and experiences as a first-generation Indian-American.

Naik's new cookbook, *The Modern Tiffin*, released today, is a culmination of her experiences and passion for food.

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This apple slaw recipe comes from a chapter in her cookbook inspired by South Indian cuisine, particularly a dish called koshumbri. Although Naik is Maharashtrian, she grew up speaking Kannada, a Southern Indian language, which led to a second chapter of recipes inspired by Southern India.

Koshumbri is essentially a side salad or condiment designed to complement other dishes, emphasizing a balance of textures. It should be served cold or at room temperature and always includes fresh produce.

Another key element is tempered spices, which are toasted and bloomed in hot oil to enhance their flavor and aroma. In this recipe, the hot oil is poured over the fresh apples.

Naik recommends serving this slaw with rice, risotto, or other starchy dishes due to its fresh and spicy flavors. Traditionally, it is enjoyed alongside rice dishes, vegetable dishes, or with rosti or chapati.

"Weirdly," she added, "it also goes really well with a cornbread."

Red Chili and Mustard Seed Apple Slaw

Makes 2 servings

Ingredients

1 Red Delicious apples
¼ wedge lemon
1 tablespoon coconut oil or neutral cooking oil, for cooking
¼ teaspoon black mustard seeds
2 dried red chilies
Small pinch (less than ⅛ teaspoon) of hing/asafetida (optional)
4 curry leaves (optional)
Pinch of kosher salt
Pinch of freshly ground black pepper
2 tablespoons coarsely chopped fresh cilantro
1 teaspoon grated fresh coconut

Instructions

Prep the apples: Using a sharp chef's knife, julienne the apples. You want to do this by first cutting the apple in half, then in half again lengthwise. Once the quarter of the apple is at an angle, carefully use your knife to discard the middle core.
Place the palm of your hand on the top of the skin side of the apple to cut the apple into thin side rectangles. Once those are cut, you can julienne your rectangles into thin strips. Set the apple strips in a small bowl on the side. Give one small squeeze of the lemon wedge over the apples so they don't oxidize.
Temper the spices: Place a small nonstick skillet over medium-high heat. Add the oil and allow it to heat up. Once it's shimmery and you see ripples, it's hot. Lower the heat to medium-low and add the mustard seeds. They will pop, so be careful.
Next, break up the red chilies into the skillet and, if using, add the pinch of hing. Lastly, add your curry leaves, if using, and stand back because these pop aggressively! Once the popping subsides, swirl the mixture around until everything is coated, remove from the heat, and immediately pour over the apples and toss.
Add the salt and pepper and squeeze the remaining lemon juice from the lemon wedge. Toss and taste, adding more salt if necessary.
Garnish and serve: Toss in the cilantro and grated coconut right before serving or, if traveling, toss in the coconut and cilantro and place into your tiffin and get going. Enjoy!

Excerpted from The Modern Tiffin: On-the-Go Vegan Dishes With a Global Flair. Copyright © 2021, Priyanka Naik. Photography by Melissa Hom. Reproduced by permission of Tiller Press, an imprint of Simon & Schuster. All rights reserved.