Kerala Cabbage Coconut Coleslaw

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons sunflower oil
• 1 teaspoon coconut oil
• 1/2 teaspoon cumin seed
• 1/2 teaspoon black mustard seeds
• 1 pinch asafetida powder
• 5 curry leaves, roughly torn up
• 1 medium dried red chili pepper, broken into 3 to 4 pieces
• 1/2 cup coconut, freshly grated (can substitute store-bought unsweetened grated coconut)
• 4 cups cabbage, shredded
• 3/4 teaspoon kosher salt
• 2 tablespoons cilantro, finely chopped
• 1/2 cup cashews (roasted and salted)

Recipe

• 1 heat the sunflower and coconut oils in a wok.
• 2 add the cumin and mustard seeds; when the seeds start popping, turn off the heat.
• 3 add the asafetida powder, torn curry leaves and red chili pepper and let them sizzle.
• 4 add the freshly shredded coconut to the hot oil and lightly toast.
• 5 once the coconut stops sizzling, about 2 minutes, add the cabbage and salt and toss gently.
• 6 the cabbage will wilt lightly on the outside, yet maintain its crunch and freshness on the inside.
• 7 garnish with cilantro and cashews.