Cabbage and Carrot Thoran-style Salad (Indian Salad)

by Nagi

A surprising flavour combination that’s knock-your-socks-off-good.

Cabbage and Carrot Thoran-style Salad (Indian Salad)

  • Servings: 5 servings

This unique Indian-inspired salad combines finely shredded raw cabbage and carrots tossed in a spicy coconut dressing. The dressing features flavors found in a traditional Thoran dry curry recipe. The end result is a salad with an unexpected yet delicious flavor combination that’s sure to impress.

Ingredients

  • 2 tbsp coconut oil, unrefined
  • 3/4 tsp black mustard seeds
  • 3/4 tsp cumin seeds
  • 3 eschalots (USA: shallots), finely diced
  • 1/2 large onion, finely diced
  • 3 garlic cloves, finely minced
  • 1 green chilli, deseeded and finely chopped
  • 12 curry leaves, fresh
  • 1/2 tsp turmeric powder
  • 1/2 cup desiccated coconut, unsweetened
  • 1/2 cup water
  • 3/4 tsp salt
  • 1/4 small red cabbage, very finely sliced
  • 2 small carrots or 1 very large carrot, peeled and finely shredded


Garnish:

  • 1/4 cup fresh coriander/cilantro leaves, roughly chopped

Directions

  • 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. If you are expecting leftovers or intend to reheat, it is best to cook the cabbage instead of just wilting it, as per the recipe. Just add all the cabbage and carrot into the skillet and cook it until wilted.

141 calories· 10 g carbohydrates· 2 g protein· 11 g fat· 10 g saturated fat· 410 mg sodium· 243 mg potassium· 4 g fiber· 4 g sugar· 4270 IU vitamin A· 69 mg vitamin C· 50 mg calcium· 1 mg iron·