A vibrant Indian-inspired red cabbage salad dressed with oil infused with pops of mustard seeds, laced with fresh lime juice and coconut. A perfect crisp, crunchy side to any meal.
In a skillet over medium-high heat add the coconut oil and heat until shimmering. Add the mustard seeds and allow them to pop and splutter. See Notes below for tips! Remove the pan from the heat.
Add the minced green chili and the curry leaves, if using, and stir for 30 to 60 seconds until the chili is wilted and the curry leaves are aromatic. Pour the infused oil into a small bowl to cool.
Prepare the vegetables you are using. In a medium-sized bowl stir together the lime juice, sugar, salt, and coconut in a large bowl. Add the cooled flavored oil and stir to combine.
Add in the shredded cabbage and other vegetables you are using and mix well. Top with chopped peanuts and cilantro. Taste for salt, acid, and heat.
Serve at room temperature or chilled. Indian-style cabbage salad keeps well in the refrigerator for up to 3 days. NOTE: If you aren't serving the salad right away, wait to add the peanuts so that they don't lose their crunch.
Notes
Mustard seeds: Yellow mustard seeds will do in a pinch. Be sure to get your pan hot before adding the mustard seeds. I like to drop in a seed or two to test the oil. You want them to start popping within 30 seconds or so. Be ready with a lid because they love to jump out of the pan. This step gives the mustard seeds a lovely nuttiness and mellows out the sharpness.
Green chili: Because the chili is cooked, 1 teaspoon of minced chili gives you a very mild salad, and two teaspoons, a gentle hum of heat. Any green chili works.
Instead of peanuts use cashews or slivered, flaked or chopped almonds. Or leave out the nuts altogether. Instead of chopping the nuts, give them a couple of good bashes in a mortar and pestle.
Shortcut: Buy precut cabbage and/or carrot.
This cabbage salad also 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 wilt or cook the cabbage until quite soft and tender. Remove from the heat and add grated carrots if you are using.