Cabbage & Carrot Thoran-style Indian Salad
A surprising flavour combination that's knock-your-socks-off-good: Cabbage & Carrot Thoran-style Indian Salad.
Equipment
- large non-stick skillet
Ingredients
- 2 tablespoon coconut oil unrefined
- ¾ teaspoon black mustard seeds
- ¾ teaspoon cumin seeds
- 3 units eschalots finely diced
- ½ large onion finely diced
- 3 cloves garlic finely minced
- 1 unit green chilli deseeded and finely chopped
- 12 leaves curry leaves fresh
- ½ teaspoon turmeric powder
- ½ cup desiccated coconut unsweetened
- ½ cup water
- ¾ teaspoon salt
- ¼ small red cabbage very finely sliced (~6 cups)
- 2 small carrots or 1 very large carrot, peeled and finely shredded
Garnish
- ¼ cup fresh coriander/cilantro leaves roughly chopped
Instructions
- Melt oil in a large non-stick skillet over medium high heat.
- Add black mustard seeds and cook for 30 seconds – they will pop and sizzle.
- Add cumin seeds and cook for 30 seconds.
- Add eschalot and onion, cook for 3 minutes until translucent but not coloured.
- Add garlic and green chilli, cook for 2 minutes until softened but not golden.
- Add turmeric and curry leaves, cook for 30 seconds.
- Add coconut, water and salt. Cook until water mostly evaporates – about 3 minutes.
- Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well – the cabbage should wilt from the heat.
- Taste and check if it needs more salt for your taste.
- Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making.
Notes
The salad is best served slightly warm to bring out the flavours from the coconut sambal. Raw cabbage isn't great when reheated the next day.
Nutrition
Serving: 1servingCalories: 141kcalCarbohydrates: 10gProtein: 2gFat: 11gSaturated Fat: 10gSodium: 410mgPotassium: 243mgFiber: 4gSugar: 4gVitamin A: 4270IUVitamin C: 69mgCalcium: 50mgIron: 1mg
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