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August 23, 2009

Coconut Cabbage Salad

coconut cabbage saladIngredients for 4 servings:

  • 2 tsp. vegetable oil
  • 1/2 tsp. mustard seeds
  • 2 green chilies, chopped lengthwise
  • 8-9 curry leaves (optional)
  • 2 cups fresh green cabbage, finely chopped
  • Pinch turmeric powder
  • 1/2 cup grated coconut, fresh or dried
  • Salt, to taste
  • 1 tsp. lemon juice
  • 1/4 cup chopped coriander
  • 10 2-inch coriander sprigs


Preparation:

Heat the oil. Pop the mustard seeds in it and add the chilies and curry leaves.
Add the cabbage and turmeric powder and stir for a minute.
Add the coconut, salt, lemon juice, and chopped coriander. Stir for 2 minutes. Taste and adjust the seasonings.
Remove from the heat and cool.

Recommendations:

Serve at room temperature, garnished with the coriander sprigs. This salad goes very well with Thai and Indian food. You can use freshly grated or dried coconut as well as fresh or dried curry leaves.

Via

Vegetarian Recipes

2 comments already

  1. Cabbage Rolls | Vegetarian Meals on 09.08.2009 at 10:32 am | permalink
  2. [...] herbs, garlic, seasoning. Stir well, cover and leave to cool/slow cook slightly. Blanch the cabbage leaves (ie. pour boiling water on them), cover and leave to soften. If they’re very tough you [...]

  3. Cabbage Rolls | Vegetarian Meals on 09.08.2009 at 10:32 am | permalink
  4. [...] herbs, garlic, seasoning. Stir well, cover and leave to cool/slow cook slightly. Blanch the cabbage leaves (ie. pour boiling water on them), cover and leave to soften. If they’re very tough you [...]

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