Spiced Indian Raw Cabbage Salad
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|1 tsp||extra virgin coconut oil|
|1 tsp||black mustard seeds, toasted|
|3/4 tsp||turmeric powder|
|2 Tbsp||raw sesame oil|
|1 tsp||unrefined sea salt|
|1/2 large||head green cabbage, shredded|
Albuquerque, NM (pop. 545,852)
Member Since Apr 2010
I am trying to duplicate a cabbage dish we have eaten up at the East Indian restaurant, the Taj Palace. I found this recipe on the internet, it's not exactly the same as the one we eat, but it's close and really delicious.
Combine the shredded cabbage and the salt in a large bowl. Mix it up well with your hands and let it sit for 1 hour so the salt can extract the water from the cabbage.
When the hour is up put the cabbage on a cotton tea towel and roll up the ends and squeeze the water out of the cabbage. Blot the cabbage with paper towels, you want it as dry as possible. You want it to be crunchy but not hard.
Clean out the bowl you used to emaciate the cabbage and dry it well. Put the cabbage back into the bowl.
Heat the coconut oil with the mustard seeds until they start to pop. The pour the oil and seeds through a fine sieve so the oil drains off. Cool the seeds in the sieve.
Add the cooled mustard seeds to the cabbage along with the turmeric and sesame oil.
Toss this very well. The mustard seed in this is slightly pungent. If you don't eat this right away, the salad will last 2-3 days in the fridge.
This is a very tasty and healthy salad.
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