Curried Coleslaw

I should have thought to take a picture but since I want to be sure I remember how I made this I'm going to write it up and share it here anyway. I used this recipe as a starting point. I had half a small head of cabbage which needed to be used. It made plenty for our dinner for two plus enough leftovers for David's and Chris' lunches tomorrow (along with the Masoor Dal and naan bread I cooked tonight).

Ingredients:

• 1/2 head of cabbage, sliced and chopped
• 1 T. lemon juice
• 1/8 C. olive oil
• 1/8 C. Tamari (or soy sauce)
• 1/4 t. curry powder
• 1/4 t. cumin
• 1/8 t. turmeric
• 1 T. honey
• 1/4 C. crushed pineapple
• 1/4 C. dry, unsweetened coconut

Instructions:

Put chopped cabbage in bowl. Combine lemon juice, olive oil, Tamari, curry, cumin, turmeric and honey and mix well. Pour over cabbage. Add pineapple and coconut and mix well. Cover and refrigerate at least an hour. 

This was a tasty side dish with the Masoor Dal and would be good with most any Indian main dish.