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Cabbage and Carrot Thoran-style Salad (Indian Salad)

Prep Time:

15 minutes

Cook Time:

Serves:

5 Servings

Level:

About the Recipe

Ingredients

  • 2 tbsp coconut oil , unrefined

  • 3/4 tsp black mustard seeds

  • 3/4 tsp cumin seeds

  • 3 eschalots (USA: shallots) , 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 (~6 cups)

  • 2 small carrots or 1 very large carrot , peeled and finely shredded

  • 1/4 cup fresh coriander/cilantro leaves , roughly chopped

Preparation

Step 1


Melt oil in a large non-stick skillet over medium high heat.


Step 2


Add black mustard seeds and cook for 30 seconds – they will pop and sizzle


Step 3


Add cumin seeds and cook for 30 seconds.


Step 4


Add eschalot and onion, cook for 3 minutes until translucent but not coloured.


Step 5


Add garlic and green chilli, cook for 2 minutes until softened but not golden.


Step 6


Add turmeric and curry leaves, cook for 30 seconds.


Step 7


Add coconut, water and salt. Cook until water mostly evaporates – about 3 minutes.


Step 8


Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well – the cabbage should wilt from the heat.


Step 9


Taste and check if it needs more salt for your taste.


Step 10


Toss through coriander. Serve warm or at room temperature.






©recipetineats

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