
A blog about Indian and International cuisine, with simple steps and catchy pictures.

This 30-minute recipe for cashew crusted fish tacos with lemon herb aioli and quick pickled red cabbage is an upscale take on a seafood favorite.

I’ve been wanting to experiment with homemade pickles for a while now! It is now a thing I can add to my list with these delicious red cabbage pickles.

Servings: 8 Servings 1 & 1/2 cups chickpeas cooked or canned (approx.

Surprisingly tasty, very nutritious and what a beautiful colors!

We eat cabbage year round, from coleslaw to roasted or steamed as a side dish but for winter, cabbage is a go-to soup addition .