Cabbage and Carrot Thoran Salad

Cabbage and Carrot Thoran Salad

This salad is made with finely shredded cabbage and carrot, tossed with a spiced Indian coconut sambal (dry chutney). Thoran is a staple vegetable-based dry curry found in the southern India. It consists of chopped vegetables cooked with grated coconut, curry leaves and is lightly flavoured with turmeric and maybe a couple of other spices.

Preparation time: 15 minutes

Cooking time: 10 minutes

Makes: 1 serving


  • 2 tablespoon coconut oil

  • ¼ cabbage, thinly sliced

  • ½ carrot, peeled and finely grated

  • ½ teaspoon black mustard seeds

  • ½ teaspoon cumin seeds

  • 1 onion, finely diced

  • 2 garlic cloves, finely minced

  • 1 green chilli, deseeded and finely chopped

  • 10 curry leaves, fresh

  • ¼ teaspoon turmeric powder

  • ¼ cup desiccated fresh coconut

  • ½ cup water

  • Salt to taste

  • 20 to 30 fresh coriander leaves, roughly chopped


  1. Heat the oil and add black mustard seeds. after they crackle add the cumin seeds.

  2. Add the onion, cook for 3 minutes until translucent.

  3. Add garlic and green chilli, cook for 2 minutes until softened.

  4. Add turmeric and curry leaves, cook for 30 seconds.

  5. Add coconut, water and salt. Cook until water mostly evaporates.

  6. Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well; the cabbage should wilt from the heat.

  7. Garnish with coriander.

Nutritive value per serving:

  • Calories: 151 kcal

  • Protein: 7 g

  • Carbohydrates: 14 g

  • Fat: 11 g

Diabetes Health Magazine