Cabbage Carrot Thoran Salad
A thoran style salad where hot spiced coconut with mustard seeds and curry leaves wilts raw red cabbage and carrot.
Equipment
- Large non stick skillet
- Large mixing bowl
- Sharp knife or mandoline
Ingredients
Main Ingredients
- 2 tbsp unrefined coconut oil
- ¾ tsp black mustard seeds
- ¾ tsp cumin seeds
- 3 shallots finely diced
- ½ large onion finely diced
- 3 cloves garlic finely minced
- 1 green chile deseeded and finely chopped
- 12 fresh curry leaves
- ½ tsp ground turmeric
- ½ cup unsweetened shredded coconut
- ½ cup water
- ¾ tsp kosher salt
- 6 cup red cabbage very finely sliced, from about 1/4 small head
- 2 small carrots peeled and finely shredded
- ¼ cup fresh cilantro leaves roughly chopped
Instructions
Cooking
- Pop the seeds. Heat the coconut oil in a large non stick skillet over medium high heat. Add the mustard seeds and cook 30 seconds until they pop, then add the cumin seeds for 30 seconds. Soften the aromatics. Add the shallots and onion and cook about 3 minutes until translucent.
- Add garlic and chile. Stir in the garlic and chile and cook 2 minutes until softened.
- Bloom the spices. Add the turmeric and curry leaves and cook 30 seconds until fragrant.
- Cook the coconut. Stir in the coconut, water, and salt. Cook about 3 minutes until most of the water evaporates.
- Combine. Toss the cabbage and carrot in a large bowl, pour the hot mixture over the top, and toss until the cabbage begins to wilt.
- Finish. Taste for salt, fold in the cilantro, and serve warm or at room temperature.
Notes
Substitutions: Green cabbage can replace red cabbage.
Tips: Slice the cabbage as thin as possible for even wilting. Use fresh curry leaves for the ideal aroma.
Storage: Ideal when eaten the day it is made. Refrigerate leftovers up to 2 days.