For the dressing:
1/4 cup Sugar
1/3 cup Rice wine Vinegar
1/3 cup Freshly squeezed lime juice
1.5 tsp Kosher salt
3/4 tsp Spicewalla Cumin Powder
3 cloves garlic
1/4 cups red onion
1 bunch cilantro
1/2 cup extra virgin olive oil

For the masala cashews:
1/4 cup whole cashews
1/4 tsp of granulated sugar
1 tsp Spicewalla Sicilian Sea Salt
1/2 tsp Spicewalla Kashmiri Chilli Powder

1/2 tsp Spicewalla Cumin Powder
2 tsp oil

For the grilled paneer:

1/2 cup plain yogurt

juice of 1/2 lime

2 cloves garlic, minced

1 tsp cilantro, chopped 

1 Tbs Spicewalla Tandoori Masala

1 tsp Kashmiri Chilli Powder

pinch kosher salt 

pinch coarse black pepper

1 pound paneer

1/2 green bell pepper, coarsely chopped

1/4 red onion, coarsely chopped

For the salad:
1/2 head green cabbage, shredded
1/2 head purple cabbage, shredded
1/4  carrots, julienned
1 Tbsp cilantro
4 oz cumin-lime dressing
pinch Spicewalla Sicilian Sea Salt
¼ cup Sev (Fried Chickpea Noodles)
2 Tbsp masala cashews*
1 tsp toasted Spicewalla Sesame Seeds
1 Tbsp chopped green onion

 

for the dressing:
1. Add all ingredients except cilantro in blender.
2. Blend on high speed and add cilantro.
3. Once liquified; turn to low speed and slowly add olive oil until completely emulsified.

for the masala cashews:
1. Preheat oven to 320°F. 
2. Mix cashews with rest of ingredients
3. Spread on a small pan and bake for 5 mins
4. Open oven and mix cashews, then bake for another 5-6 minutes.

for the grilled paneer:

1. Heat grill to high heat, if using wooden skewers, soak them in water until ready to use.

2. In a large mixing howl combine the yogurt, lime, garlic, cilantro, Tandoori Masala, Kashmiri Chilli Powder, salt, and pepper. Stir together to combine. Taste and adjust seasoning to your liking. 

3. Add the paneer, bell pepper, and onion to the marinade and toss to coat completely. 

4. Thread the skewers alternating between the paneer, onion and bell pepper, being careful not to overcrowd the ingredients. Repeat with remaining paneer and veggies. 

5. Place on the hot grill and cook for about 4-5 minutes per side, then flip and cook another 4-5 minutes until the paneer and veggies begin to take on some char. Remove from the heat and set aside. 

for the salad:
1. Combine cabbage, carrots, cilantro, dressing, and pinch of salt in a large mixing bowl, mixing ingredients till evenly coated in dressing.
2. In a large salad bowl, pile the salad mix in the bowl and top with grilled panner, sev, cashews, sesame seeds, and green onion.
3. Enjoy!