Warm Cabbage Salad

A similar salad, with cabbage, carrots, and seasonings

This classic Indian cabbage salad is a healthy accompaniment that adds refreshing zest to any meal as a side, or on its own as an appetizer. Together with dal soup and basmati rice, this trio of dishes makes a well-balanced, nutritious, and tasty vegetarian meal. Recipe Servings: Serves 4

Prep Time

10 minutes

Cook Time

5 minutes

Total Time

15 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 cups (200 g) shredded green cabbage (or combination of 2/3 green cabbage and 1/3 red cabbage)
1 cup (150 g) shredded carrot
1 medium tomato, diced
1 cup (125 g) dry-roasted peanuts or beer nuts
2 tsp (10 ml) coconut oil
1 tsp (5 ml) curry leaves (from indian grocer)
1/2 tsp (2.5 ml) black mustard seeds
3/4 tsp (7.5 ml) himalayan salt
1 tsp (5 ml) fresh lime or lemon juice

Directions

In a large skillet, heat oil over high heat. Add curry leaves and mustard seeds. Cook for 2 minutes (mustard seeds will pop). Turn off heat.
Mix cabbage, carrot, and tomato in a large bowl.
Add popped mustard seeds, curry leaves, salt, and lime juice.
Garnish with nuts, or mix them into the salad.

Notes

If a less crunchy salad is preferred, after mustard seeds have popped, add cabbage and quickly fry for 2 minutes until it wilts.