coconut salad

A surprising flavour combination that&#039;s knock-your-socks-off-good: Finely shredded cabbage and carrot are tossed with a spiced coconut Indian &quot;sambal&quot; of sorts. Based on the traditional Indian Thoran dry curry, this Indian Salad ridiculously delicious!Note: Pictured salad is a double batch of the recipe written below

Cabbage and Carrot Thoran-style Salad (Indian Salad)

tbsp coconut oil (, unrefined (Note 1))

tsp black mustard seeds ((Note 2))

cumin seeds

eschalots (USA: shallots) (, finely diced (Note 3))

onion ((large), finely diced)

garlic (, finely minced)

green chilli (, deseeded and finely chopped (Note 4))

curry leaves (, fresh (Note 5))

tsp tumeric powder

desiccated coconut (, unsweetened (Note 6))

water

salt

red cabbage (, very finely sliced (~6 cups))

carrots

coriander/cilantro leaves

Melt oil in a large non-stick skillet over medium high heat.

Add black mustard seeds and cook for 30 seconds – they will pop and sizzle

Add cumin seeds and cook for 30 seconds.

Add eschalot and onion, cook for 3 minutes until translucent but not coloured.

Add garlic and green chilli, cook for 2 minutes until softened but not golden.

Add turmeric and curry leaves, cook for 30 seconds.

Add coconut, water and salt. Cook until water mostly evaporates – about 3 minutes.

Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well – the cabbage should wilt from the heat.

Taste and check if it needs more salt for your taste.

Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making. See Note 7 regarding reheating/making ahead.

“This South East Asian salad balances hot, sweet, sour and salty flavours," says Shannon Bennett.

Lemongrass and coconut chicken larb recipe

rice vermicelli

tbs sunflower oil (or coconut oil)

lemongrass stem (white part only), finely chopped

red chillies, finely chopped (remove seeds

garlic cloves, crushed

chicken

(250 milliliters) coconut water

tsp white sugar

(60 milliliters) fish sauce

Juice of 1 1/2 limes,

Butter lettuce, cucumber shallots

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