South Indian Cabbage Salad
Photography by Sarah Tuck.
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
INGREDIENTS
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
Dressing
3 tablespoons sunflower oil
1½ teaspoons each yellow mustard seeds and cumin seeds
½ teaspoon each ground chilli and asafoetida (hing)
METHOD
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.
Related Content
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!