Indian Cabbage Salad Recipes

Steps:

• Soak dal for about 2 hours, should be soft & round, drain water, then mix all vegetables together.
• i put all of the vinaigerette ingredients together then microwave them to warm them up. then mix very well, and pour it warm over the cabbage/salad mixture. Let sit for at least half hour.

Steps:

• 1. Combine the shredded cabbage and the salt in a large bowl. Mix it up well with your hands and let it sit for 1 hour so the salt can extract the water from the cabbage.
• 2. When the hour is up put the cabbage on a cotton tea towel and roll up the ends and squeeze the water out of the cabbage. Blot the cabbage with paper towels, you want it as dry as possible. You want it to be crunchy but not hard.
• 3. Clean out the bowl you used to emaciate the cabbage and dry it well. Put the cabbage back into the bowl.
• 4. Heat the coconut oil with the mustard seeds until they start to pop. The pour the oil and seeds through a fine sieve so the oil drains off. Cool the seeds in the sieve.
• 5. Add the cooled mustard seeds to the cabbage along with the turmeric and sesame oil.
• 6. Toss this very well. The mustard seed in this is slightly pungent. If you don't eat this right away, the salad will last 2-3 days in the fridge.
• 7. This is a very tasty and healthy salad.
• 8. Enjoy!

Steps:

• Heat the oil.
• Add the cumin and mustard seeds.
• Add the asafoetida powder.
• Add ginger, garlic, chillies and onions.
• Cook till the onions are a little soft.
• Add the cabbage.
• Add salt and turmeric powder.
• Cook till the consistency which you like your cabbage to be cooked. *I cook about 5 minutes because I like my cabbage crunchy.
• Add chopped cilantro.
• Serve with Indian bread.
• Variations:.
• I have these variations which I use depending on what I am in the mood for
• 1. Add chopped tomato along with the onions.
• 2. Add boiled, diced potatoes.
• 3. Add grated fresh coconut or dry coconut with the cabbage.