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

Ingredients

• 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

Instructions

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