Description
A flavorful South Indian-style salad featuring finely shredded cabbage and carrots tossed with a warm, aromatic coconut tempering made with mustard seeds, cumin, curry leaves, and spices. This vibrant and healthy thoran-style salad is perfect as a light side dish or accompaniment.
Ingredients
Scale
Tempering Ingredients
- 2 tbsp unrefined coconut oil
- 3/4 tsp black mustard seeds
- 3/4 tsp cumin seeds
- 3 eschalots (shallots), finely diced
- 1/2 large onion, finely diced
- 3 garlic cloves, finely minced
- 1 green chilli, deseeded and finely chopped
- 12 fresh curry leaves
- 1/2 tsp turmeric powder
Coconut Mixture
- 1/2 cup unsweetened desiccated coconut
- 1/2 cup water
- 3/4 tsp salt
Vegetables and Garnish
- 1/4 small red cabbage, very finely sliced (about 6 cups)
- 2 small carrots or 1 very large carrot, peeled and finely shredded
- 1/4 cup fresh coriander/cilantro leaves, roughly chopped
Instructions
- Melt Oil and Temper Mustard Seeds: Melt the coconut oil in a large non-stick skillet over medium-high heat. Add the black mustard seeds and cook for about 30 seconds until they begin to pop and sizzle.
- Add Cumin Seeds: Stir in the cumin seeds and cook for another 30 seconds to release their aroma.
- Sauté Echalots and Onion: Add the finely diced eschalots and onion. Cook for approximately 3 minutes until they become translucent but do not brown.
- Add Garlic and Green Chilli: Incorporate the minced garlic and chopped green chilli. Cook for 2 minutes until softened but not golden.
- Add Turmeric and Curry Leaves: Stir in turmeric powder and fresh curry leaves. Cook for 30 seconds to infuse the flavors.
- Cook Coconut Mixture: Add the desiccated coconut, water, and salt. Cook the mixture until most of the water evaporates, about 3 minutes, stirring frequently.
- Combine Vegetables and Coconut Mixture: Place the shredded carrot and finely sliced cabbage into a large bowl. Pour the hot coconut mixture over the vegetables and toss well to coat. The heat will gently wilt the cabbage.
- Adjust Seasoning: Taste the salad and add more salt if needed according to your preference.
- Add Fresh Coriander: Toss through the roughly chopped coriander/cilantro leaves.
- Serve: Serve the salad warm or at room temperature. It is best enjoyed on the day it is made.
Notes
- Use unrefined coconut oil for the most authentic flavor and health benefits.
- Black mustard seeds should pop when heated; listen carefully to avoid burning.
- Eschalots (shallots) add a mild onion-garlic flavor; substitute with shallots if unavailable.
- Deseed the green chilli for mild heat or retain seeds for more spice.
- Fresh curry leaves impart unique flavor; if unavailable, dried curry leaves can be used but are less aromatic.
- Unsweetened desiccated coconut adds texture and sweetness balancing the spices.
- This salad is best eaten fresh; if refrigerating leftovers, reheat gently in a skillet and add fresh coriander before serving.
