Cabbage and Coconut Salad

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour

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

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.