Kerala Cabbage Coconut Coleslaw
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 tablespoons sunflower oil
- 1 teaspoon coconut oil
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon black mustard seeds
- 1 pinch asafoetida powder
- 5 curry leaves, roughly torn up
- 1 medium dried red chili pepper, broken into 3 to 4 pieces
- 1⁄2 cup coconut, freshly grated (can substitute store-bought unsweetened grated coconut)
- 4 cups cabbage, shredded
- 3⁄4 teaspoon kosher salt
- 2 tablespoons cilantro, finely chopped
- 1⁄2 cup cashews (roasted and salted)
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
Karen in CT
Natick, MA
<p>I'm a Canadian in New England. Humidity is not my friend.</p>