A surprising flavour combination will knock your socks off! This salad is made with finely shredded cabbage and carrot, tossed with a spiced Indian coconut sambal of sorts (in India they might call it a dry chutney). Based on the traditional South Indian Thoran dry curries, this is ridiculously delicious!
Ingredients2 tbsp coconut oil , unrefined
3/4 tsp black mustard seeds
3/4 tsp cumin seeds
3 eschalots , finely diced
1/2 onion (large), finely diced
3 garlic cloves , finely minced
1 green chilli , deseeded and finely chopped
12 curry leaves , fresh
1/2 tsp tumeric powder
1/2 cup desiccated coconut , unsweetened
1/2 cup water
3/4 tsp salt
1/4 small red cabbage , very finely sliced
2 small carrots or 1 very large carrot , peeled and finely shredded
Garnish:1/4 cup fresh coriander/cilantro leaves , roughly chopped
Method- 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.