Cabbage and coconut salad
With peanuts, cashews, chillies and a tempered lemon dressing
A crunchy Indian-style salad of finely shredded cabbage, fresh coconut, fried red peanuts and cashews, with plenty of chilli. The lemon dressing is tempered: mustard seeds are popped in hot oil first, which gives it a lovely nutty flavour. Serve it as a side with dal and rice, or with any Gujarati meal.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the salad
- 5 oz white cabbage2 cups, finely shredded
- 2 ⅞ oz fresh coconut1 cup, finely grated
- 5 ½ oz red-skinned peanuts1 cup
- 1 tbsp oilfor frying the peanuts
- 2 ⅝ oz cashew nuts½ cup, cut into 1 cm pieces
- 2 ⅛ oz mild green chillies½ cup, chopped
- 2 fresh red chilliesfinely chopped
For the lemon dressing
- 1 tbsp oil
- 1 tbsp mustard seeds
- 2 tbsp lemon juice
- ½ tsp ground black pepper
- 1 tbsp sugar
- ½ tsp saltor to taste
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What you'll need
Fresh ingredients (4)
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Method
0/6 doneStep 1: Heat 1 tbsp oil in a frying pan over a medium heat and fry 5 ½ oz red-skinned peanuts, stirring, for 3–4 minutes until crisp and golden. Tip onto kitchen paper to cool.
4 minStep 2: Gently toss 5 oz white cabbage, 2 ⅞ oz fresh coconut, the fried peanuts, 2 ⅝ oz cashew nuts, 2 ⅛ oz mild green chillies and 2 fresh red chillies together in a salad bowl. Keep it in the fridge.
Step 3: For the dressing, heat 1 tbsp oil in a small pan over a medium heat and add 1 tbsp mustard seeds. When they crackle, after about 30 seconds, take the pan off the heat.
1 minStep 4: Add 2 tbsp lemon juice, ½ tsp ground black pepper, 1 tbsp sugar and ½ tsp salt to the pan and stir until the sugar dissolves.
Step 5: Leave the dressing to cool, then pour it into a bottle and shake well until blended.
Step 6: Add the lemon dressing to the salad just before serving and toss well.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 15 g
- Carbs
- 18 g
- Fat
- 39 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cabbage and coconut salad take?
- About 25 minutes in total: 20 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of white cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
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