Name: Cabbage and Coconut Salad
Yield: Serves 6
Cuisine: Indian
Ingredients: 2 teaspoons sea salt; 4 tablespoons coriander leaves, chopped; 10 Savoy cabbage leaves, finely shredded; ½ cup shredded fresh coconut; 20 fresh curry leaves; 1 tablespoon finely shredded ginger; 60 ml vegetable oil; 1 tablespoon brown mustard seeds

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This is a typical dry vegetable salad (thoran) from Rajasthan, which we had for lunch one day at Chhatra Sagar. The textures are so crisp and fresh, the spicing is subtle yet apparent, and it makes a refreshing change from the usual array of cooked dishes.

Ingredients

60 ml vegetable oil
1 tablespoon brown mustard seeds
20

Asia
India
Rajasthan
Lunch
Gluten-free
Vegan

Method

Heat the oil in a frying pan and temper the mustard seeds and curry leaves together until they begin to pop. Add the ginger and stir in the shredded cabbage until it is well coated with the spices.

Toss over heat for about a minute until it wilts, then remove from the heat.

Add the coconut, salt and coriander leaves and serve.

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