Kerala Cabbage Coconut Coleslaw

"this recipe reminds me of a lovely holiday in Kerala. from www.npr.org: "My mom would whip up this wilted salad when unexpected guests showed up at the dinner table. One of the most simple yet flavorful salads, it gets its oomph from a combination of fresh grated coconut, sharp mustard and earthy cumin seeds." fresh curry leaves and asafetida powder (aka hing) are available at any Indian grocer"
 
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Ready In:
20mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Heat the sunflower and coconut oils in a wok.
  • Add the cumin and mustard seeds; when the seeds start popping, turn off the heat.
  • Add the asafetida powder, torn curry leaves and red chili pepper and let them sizzle.
  • Add the freshly shredded coconut to the hot oil and lightly toast.
  • Once the coconut stops sizzling, about 2 minutes, add the cabbage and salt and toss gently.
  • The cabbage will wilt lightly on the outside, yet maintain its crunch and freshness on the inside.
  • Garnish with cilantro and cashews.

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RECIPE SUBMITTED BY

<p>I'm a Canadian in New England. Humidity is not my friend.</p>
 
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