Indian Cabbage Salad
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Ingredients 1 small head green cabbage, shredded (about 6 cups) 3 cups (about 1¼ pounds) diced tomatoes ¾ cup grated unsweetened desiccated coconut 2/3 cup finely ground peanuts (peanut powder) 2 teaspoons fresh lemon juice 1½ teaspoons brown sugar About 1 teaspoon salt 3 tablespoons vegetable oil ¾ teaspoon mustard seeds 1 tablespoon seeded and minced fresh green chilies ½ teaspoon ground turmeric ¾ teaspoon ground cumin Pinch of asafetida

Instructions

1. Combine the cabbage, tomatoes, coconut, peanuts, lemon juice, sugar, and salt.
2. Heat the oil in a small heavy skillet or a wok over medium heat. Add the mustard seeds and sauté until they begin to pop. Add the chilies, then turmeric, cumin, and asfoetida and sauté until the chilies are browned but not burnt.
3. Pour over the cabbage mixture and toss to coat. Refrigerate for at least 3 hours.

Serving Size

6 to 8 servings

Notes

Most leafy greens in India contain too many insects to eat raw. As a result, Indian salads primarily consist of marinated non-leafy vegetables. Since bugs can be more easily removed from cabbage, it became one of the few widespread Indian greens. The flavor of this cabbage salad is very different from the European coleslaw.

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