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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!