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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 batch of the recipe written below
👥 5 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
Melt oil in a large non-stick skillet over medium high heat.
2
Add black mustard seeds and cook for ⏱️ 30 seconds – they will pop and sizzle
3
Add cumin seeds and cook for ⏱️ 30 seconds.
4
Add eschalot and onion, cook for ⏱️ 3 minutes until translucent but not coloured.
onion ((large), finely diced)1/2
5
Add garlic and green chilli, cook for ⏱️ 2 minutes until softened but not golden.
6
Add turmeric and curry leaves, cook for ⏱️ 30 seconds.
curry leaves (, fresh (Note 5))12
7
Add coconut, water and salt. Cook until water mostly evaporates – about ⏱️ 3 minutes.
8
Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well – the cabbage should wilt from the heat.
9
Taste and check if it needs more salt for your taste.
10
Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making. See Note 7 regarding reheating/making ahead.
Nutrition Facts
calories
141 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
4 g
sugar Content
4 g
sodium Content
410 mg
protein Content
2 g
carbohydrate Content
10 g
saturated Fat Content
10 g
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