Coconut Cabbage Salad

5.0 (1 reviews)

2 tsp. vegetable oil
1/2 tsp. mustard seeds
2 green chilies, chopped lengthwise
8-9 curry leaves (optional)
2 cups fresh green cabbage, finely chopped
Pinch turmeric powder
1/2 cup grated coconut, fresh or dried
Salt, to taste
1 tsp. lemon juice
1/4 cup chopped coriander
10 2-inch coriander sprigs

• Heat the oil. Pop the mustard seeds in it and add the chilies and curry leaves.
• Add the cabbage and turmeric powder and stir for a minute.
• Add the coconut, salt, lemon juice, and chopped coriander. Stir for 2 minutes. Taste and adjust the seasonings.
• Remove from the heat and cool.
• Serve at room temperature, garnished with the coriander sprigs.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind