Cabbage and Carrot Thoran-style Salad (Indian Salad)
A surprising flavour combination that's knock-your-socks-off-good: Finely shredded cabbage and carrot are tossed with a spiced coconut Indian "sambal" of sorts. Based on the traditional Indian Thoran dry curry, this Indian Salad ridiculously delicious!Note: Pictured salad is a double
Foto: RecipeTin EatsIngredients
- 2 tbsp coconut oil (, unrefined (Note 1))
- 3/4 tsp black mustard seeds ((Note 2))
- 3/4 tsp cumin seeds
- 3 eschalots (USA: shallots) (, finely diced (Note 3))
- 1/2 onion ((large), finely diced)
- 3 g arlic cloves (, finely minced)
- 1 g reen chilli (, deseeded and finely chopped (Note 4))
- 12 curry leaves (, fresh (Note 5))
- 1/2 tsp tumeric powder
- 1/2 cup desiccated coconut (, unsweetened (Note 6))
- 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)
Steps
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. See Note 7 regarding reheating/making ahead.
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