Cabbage and Carrot Thoran-Style Indian Salad
Finely shredded cabbage and carrots meet a warm, spiced coconut mixture with curry leaves, cumin, and black mustard seeds.
By Cookin' Kitchen
- Total: 25 minutes
- Servings: 5 servings
Recipe
Cabbage and Carrot Thoran-Style Indian Salad
Finely shredded cabbage and carrots meet a warm, spiced coconut mixture with curry leaves, cumin, and black mustard seeds.
Cookin' · https://cookin.club/recipes/cabbage-and-carrot-thoran-style-indian-salad
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 minutes
- Servings
- 5
Ingredients
For 5 servings
Garnish
Equipment
- Large non-stick skillet
- Large bowl
Instructions
Step 1: Melt the oil in a large non-stick skillet over medium-high heat.
Step 2: Add the black mustard seeds and cook for 30 seconds, until they pop and sizzle.
Step 3: Add the cumin seeds and cook for 30 seconds.
Step 4: Add the eschalots and onion. Cook for 3 minutes, until translucent but not coloured.
Step 5: Add the garlic and green chilli. Cook for 2 minutes, until softened but not golden.
Step 6: Add the turmeric and curry leaves. Cook for 30 seconds.
Step 7: Add the coconut, water, and salt. Cook until most of the water has evaporated, about 3 minutes.
Step 8: Place the carrot and cabbage in a large bowl. Add the hot coconut mixture and toss well; the heat should wilt the cabbage.
Step 9: Taste and add more salt if needed.
Step 10: Toss through the coriander. Serve warm or at room temperature.
Notes
Ingredient substitutions
Use vegetable oil in place of unrefined coconut oil; the coconut flavor will be less pronounced.
Brown or yellow mustard seeds can stand in for black mustard seeds. Garam masala is another option, added with the turmeric.
If you do not have eschalots, use more onion. Dried curry leaves or garam masala can replace fresh curry leaves.
This salad is best eaten the day it is made. For leftovers or make-ahead servings, cook the cabbage in the skillet with the coconut mixture until wilted; cooked cabbage reheats better than cabbage that has only wilted from the hot mixture.
Nutrition per serving
- Calories
- 141 kcal
- Fat
- 11 g
- Saturated fat
- 10 g
- Carbohydrates
- 10 g
- Sugar
- 4 g
- Fiber
- 4 g
- Protein
- 2 g
- Sodium
- 410 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Finely shredded red cabbage and carrots are tossed with a warm mixture of coconut, spices, and curry leaves. The vegetables soften slightly from the heat while keeping their fresh crunch.
Serve this Thoran-style salad warm or at room temperature as a side dish or as a vegetarian meal.
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