South Indian Cabbage Salad

, from Issue #86. September, 2019
Photography by Sarah Tuck.
South Indian Cabbage Salad

Our take on a South Indian Cabbage Salad is made using peanuts, spices and coriander. Fresh and flavoursome, it's perfect as a side or for a light lunch.

Serves: 6


½ medium green cabbage, coarsely shredded
½ cup roasted peanuts or cashew nuts, roughly chopped
1/3 cup desiccated coconut, lightly toasted
½ packed cup coriander, chopped, plus extra to serve (or use a combination of mint and coriander)
1 teaspoon sea salt
3 tablespoons lemon juice
3 tablespoons sunflower oil
1½ teaspoons each yellow mustard seeds and cumin seeds
½ teaspoon each ground chilli and asafoetida (hing)


Place the cabbage and all the remaining salad ingredients in a large bowl and lightly scrunch together with your hands. Set aside.

Dressing: Place all the dressing ingredients in a small saucepan over a low heat and cook for a few minutes until fragrant and lightly toasted. Don’t let the spices catch and burn.

Tip the dressing over the salad and toss together until everything is well coated. Taste and add more salt if needed.

To serve: Transfer to a serving bowl and top with extra herbs.