Indian · Lunch
Shredded Cabbage and Peanut Salad
Raw shredded cabbage tossed with roasted peanuts, mustard seeds, curry leaves, and green chili in a tempered oil, sharpened with lime juice and cilantro. A South Indian style kosambari-inspired slaw eaten cool and crunchy, built on quick raw-vegetable prep rather than any cooking of the vegetables themselves.
$2
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
451Calories
17.6gProtein
32.2gFat
28.8gCarbs
8.1gSugar
11.8gFiber
336mgSodium
0mgChol
4.7gSat Fat
689mgPotassium
107mgCalcium
3.2mgIron
0mcgVitamin B12
54mgVitamin C
vegetarian
vegan
gluten-free
low-carb
high-fiber
spice-route
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Shred cabbage finely with a knife or grater; slice the green chili and chop cilantro; set all aside.
2
Toast
Warm vegetable oil in a small pan over medium heat for 1 minute, add mustard seeds, let them crackle and turn grey for 20–30 seconds.
3
Bloom
Add curry leaves and sliced chili to the pan over medium heat for 30 seconds until curry leaves crisp; stir in turmeric for 10 seconds until oil turns golden.
4
Toss
Pour the hot tempered oil over shredded cabbage in a bowl and toss with tongs until every strand glistens and turns pale yellow.
5
Finish
Add roasted peanuts, lime juice, chopped cilantro, salt, and optional coconut; toss until peanuts distribute evenly and cabbage wilts slightly at edges.
6
Plate
Mound the salad onto a small plate and serve immediately while cabbage is crisp and peanuts stay crunchy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g roasted peanuts, unsalted
- 4 cups360g cabbage
- 1 tsp1 tsp mustard seeds
- 1212 curry leaves
- 22 small green chili
- 2 tbsp30ml vegetable oil
- 1/2 tsp1/2 tsp turmeric-ground
- 2 tbsp30ml lime juice
- 2 tbsp2 tbsp cilantro
- 1/4 tsp1/4 tsp salt
- 2 tsp2 tsp fresh coconut (optional)
