Tangy Shredded Cabbage Salad

Originally from

Revisiting this in March 2013 minus the chile (3 year-old accommodation) we were reminded of how much we adore those toasted mustard seeds. When they pop, they smell and taste like popcorn. It’s incredible, and it was so lovely to have a salad component to an Indian meal.

Serves 4

2 cups tightly packed, shredded green cabbage (use the large holes of a grater)
1 small serrano chile, seeded and minced (sometimes I have it and others not)
2 tablespoons fresh lemon juice, or more as needed
1/4 to 1/2 to 1 teaspoon table salt (adjusted from 1 tsp. as a few commenters found it too salty)
1/2 teaspoon sugar
1 tablespoon canola oil
1/2 teaspoon mustard seeds

Instructions: In a medium bowl, toss together the cabbage, chile, lemon juice, salt and sugar. Taste and adjust the seasoning. You are looking for a well-balanced, sweet and sour taste.

Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or splatter screen. When seeds top popping, immediately pour the oil over the cabbage salad and toss well. Let the salad sit for at least 15 minutes before serving, to allow the flavors to blossom.

Serve cold or at room temperature.


10/10/16
 2 cups shredded red cabbage
2 broccoli stems
2 shredded carrots
2 tablespoons fresh lemon juice, or more as needed
1/4 to 1/2 teaspoon table salt
1/2 teaspoon sugar
1 tablespoon olive oil

toast sunflower seeds