In a small skillet over medium-high heat add the coconut oil and heat until shimmering. Add the mustard seeds and allow them to pop and splutter. Add the minced green chili and the curry leaves, if using. Heat through stirring for 30 to 60 seconds. Remove pan from the heat and transfer to a small bowl to cool
Combine the vegetables you are using with the lime juice, sugar, and coconut in a large bowl. Add the cooled flavored oil and stir to combine. Taste for salt, acid, and heat. If you need a bit more spice, add a pinch of red Kashmiri chili or cayenne.
Spoon into a pretty bowl for serving.
This cabbage salad works well as a cooked vegetable. After cooking the chili and curry leaves (if using), add another tablespoon of coconut oil and stir in the cabbage. Cook until the cabbage is the texture you prefer. This can be from a quick sauté to just wilted or cook the cabbage until quite soft and tender. Remove from the heat and add grated carrots if you are using.
Instead of peanuts use cashews or slivered, flaked or chopped almonds. Or leave out the nuts all together. Instead of chopping the nuts, give them a couple of good bashes in a mortar and pestle.