Our take on a South Indian Cabbage Salad is made using peanuts, spices and coriander. Fresh and flavoursome, it's perfect as a side or for a light lunch.
Serves: 6
INGREDIENTS
½ medium green cabbage, coarsely shredded
½ cup roasted peanuts or cashew nuts, roughly chopped
1/3 cup desiccated coconut, lightly toasted
½ packed cup coriander, chopped, plus extra to serve (or use a combination of mint and coriander)
1 teaspoon sea salt
3 tablespoons lemon juice
Dressing
3 tablespoons sunflower oil
1½ teaspoons each yellow mustard seeds and cumin seeds
½ teaspoon each ground chilli and asafoetida (hing)
METHOD
Place the cabbage and all the remaining salad ingredients in a large bowl and lightly scrunch together with your hands. Set aside.
Dressing: Place all the dressing ingredients in a small saucepan over a low heat and cook for a few minutes until fragrant and lightly toasted. Don’t let the spices catch and burn.
Tip the dressing over the salad and toss together until everything is well coated. Taste and add more salt if needed.
To serve: Transfer to a serving bowl and top with extra herbs.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!