Cabbage and Carrot Thoran-style Salad is a vibrant and flavorful dish that brings together the goodness of fresh vegetables and aromatic spices. Originating from South India, this salad is not just a side dish but also a delightful way to enjoy healthy, crunchy veggies. The addition of coconut and spices makes it truly special, offering a delicious twist to your usual salad recipes.
Why Make this Recipe
This salad is perfect for anyone looking to add more vegetables to their diet in a fun and tasty way. It’s quick to prepare and packed with flavor, making it an excellent choice for a light lunch or as a side dish at dinner. Plus, it’s a wonderful way to impress your family and friends with a unique Indian-inspired dish that is both healthy and satisfying.
How to Make Cabbage and Carrot Thoran-style Salad
Ingredients
- 2 tbsp coconut oil (unrefined) (Note 1)
- 3/4 tsp black mustard seeds (Note 2)
- 3/4 tsp cumin seeds
- 3 eschalots (USA: shallots), finely diced (Note 3)
- 1/2 large onion, finely diced
- 3 garlic cloves, finely minced
- 1 green chilli, deseeded and finely chopped (Note 4)
- 12 fresh curry leaves (Note 5)
- 1/2 tsp turmeric powder
- 1/2 cup unsweetened desiccated coconut (Note 6)
- 1/2 cup water
- 3/4 tsp salt
- 1/4 small red cabbage, very finely sliced (~6 cups)
- 2 small carrots or 1 very large carrot, peeled and finely shredded
- 1/4 cup fresh coriander/cilantro leaves, roughly chopped
Directions
- Melt the coconut oil in a large non-stick skillet over medium-high heat.
- Add the black mustard seeds and cook for 30 seconds until they start to pop.
- Add the cumin seeds and cook for another 30 seconds.
- Stir in the eschalot and onion, cooking until they are translucent, about 3 minutes.
- Add the minced garlic and green chilli, cooking for 2 minutes until softened.
- Introduce turmeric and curry leaves, cooking for an additional 30 seconds.
- Mix in the coconut, water, and salt. Cook until most of the water evaporates, roughly 3 minutes.
- In a large bowl, combine the shredded carrot and sliced cabbage. Pour the hot coconut mixture over the veggies and toss well. The heat from the mixture will wilt the cabbage.
- Taste and add more salt if needed, then toss through the chopped coriander.
- Serve warm or at room temperature. It’s best eaten on the day of making (see Note 7 for reheating/making ahead).
How to Serve Cabbage and Carrot Thoran-style Salad
You can serve this salad warm or at room temperature. It pairs well with rice dishes, curries, or can even stand alone as a fresh and healthy snack.
How to Store Cabbage and Carrot Thoran-style Salad
To store leftovers, place the salad in an airtight container and refrigerate. It’s best consumed within a day or two. However, if you want to keep it longer, consider storing the components separately (dressing and veggies) and combining them before serving.
Tips to Make Cabbage and Carrot Thoran-style Salad
- Make sure to finely chop the vegetables to enhance flavor absorption.
- Adjust the spiciness by adding more or fewer green chillies.
- Use fresh curry leaves for better aroma and taste; dried ones do not have the same flavor.
Variation
You can add other vegetables like bell peppers or peas to make the salad even more colorful and nutritious.
FAQs
1. Can I use frozen vegetables for this recipe?
While fresh vegetables are recommended for the best texture and taste, you can use frozen veggies if fresh ones are not available. Just make sure to thaw and drain them properly.
2. Is there a substitute for coconut oil?
Yes, you can use any cooking oil like olive oil or vegetable oil, but the flavor will be different.
3. Can I make this salad ahead of time?
Yes, the salad is best made on the day for maximum freshness. However, you can prepare the coconut mixture ahead of time and add it to the veggies just before serving.
Enjoy the wonderful flavors and simplicity of this Cabbage and Carrot Thoran-style Salad!
Cabbage and Carrot Thoran-style Salad
Ingredients
For the coconut mixture
- 2 tbsp coconut oil (unrefined)
- ¾ tsp black mustard seeds
- ¾ tsp cumin seeds
- 3 escalots (USA: shallots), finely diced
- ½ large onion finely diced
- 3 cloves garlic, finely minced
- 1 whole green chilli, deseeded and finely chopped
- 12 fresh curry leaves
- ½ tsp turmeric powder
- ½ cup unsweetened desiccated coconut
- ½ cup water
- ¾ tsp salt
For the salad
- ¼ small red cabbage, very finely sliced (~6 cups)
- 2 small carrots or 1 very large carrot, peeled and finely shredded
- ¼ cup fresh coriander/cilantro leaves, roughly chopped
Instructions
Cooking the Coconut Mixture
- Melt the coconut oil in a large non-stick skillet over medium-high heat.
- Add the black mustard seeds and cook for 30 seconds until they start to pop.
- Add the cumin seeds and cook for another 30 seconds.
- Stir in the eschalot and onion, cooking until they are translucent, about 3 minutes.
- Add the minced garlic and green chilli, cooking for 2 minutes until softened.
- Introduce turmeric and curry leaves, cooking for an additional 30 seconds.
- Mix in the coconut, water, and salt. Cook until most of the water evaporates, roughly 3 minutes.
Combining the Salad
- In a large bowl, combine the shredded carrot and sliced cabbage.
- Pour the hot coconut mixture over the veggies and toss well. The heat from the mixture will wilt the cabbage.
- Taste and add more salt if needed, then toss through the chopped coriander.
Serving
- Serve warm or at room temperature. It’s best eaten on the day of making.
