Cabbage & Carrot Thoran-style Indian Salad
A flavorful Cabbage & Carrot Thoran-style Indian Salad with a spiced coconut sambal.
Equipment
- large non-stick skillet
Ingredients
Spiced Coconut Mixture
- 2 tablespoon coconut oil unrefined
- 0.75 teaspoon black mustard seeds
- 0.75 teaspoon cumin seeds
- 3 medium eschalots finely diced
- 0.5 large onion finely diced
- 3 cloves garlic finely minced
- 1 medium green chilli deseeded and finely chopped
- 12 leaves curry leaves fresh
- 0.5 teaspoon tumeric powder
- 0.5 cup desiccated coconut unsweetened
- 0.5 cup water
- 0.75 teaspoon salt
Salad Base
- 0.25 small red cabbage very finely sliced (~6 cups)
- 2 small carrots peeled and finely shredded
Garnish
- 0.25 cup fresh coriander roughly chopped
Instructions
Cooking Instructions
- Melt coconut oil in a large non-stick skillet over medium-high heat.
- Add black mustard seeds and cook for 30 seconds until they pop and sizzle.
- Add cumin seeds and cook for 30 seconds.
- Add eschalot and onion, and cook for 3 minutes until translucent but not coloured.
- Add garlic and green chilli, and cook for 2 minutes until softened but not golden.
- Add turmeric and curry leaves, and cook for 30 seconds.
- Add desiccated coconut, water, and salt. Cook until water mostly evaporates, about 3 minutes.
- Place carrot and cabbage in a large bowl, add hot coconut mixture, and toss well.
- Taste and adjust salt if needed.
- Toss through coriander and serve warm or at room temperature.
Notes
Best eaten on the day of making. See notes regarding reheating or making ahead.
Nutrition
Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 1gSodium: 300mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 25mgCalcium: 50mgIron: 1mg
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