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 #97
As we rapidly approach the shortest day of the year, the latest issue of dish is set to inspire and delight with a fabulous round-up of mid- winter dishes. We start with the humble-yet delicious sausage, which we celebrate it in all its forms. From there it’s all about extreme comfort food with soothing pasta bakes and irresistible puddings. Love a good pie? We share five of our all-time favourites, with luscious fillings encased in crisp, flaky pastry. The cooler weather invites us to slow down, and we do just that with a selection of tender braises which contrast perfectly with our epic, time-saving Food Fast section.