Cabbage and Carrot Thoran-style Salad (Indian Salad)

Name: Cabbage and Carrot Thoran-style Salad (Indian Salad)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 porsi
Cuisine: Indonesian
Ingredients: 2 tbsp coconut oil (, unrefined (Note 1)); 3/4 tsp black mustard seeds ((Note 2)); 3/4 tsp cumin seeds; 3 eschalots (USA: shallots) (, finely diced (Note 3)); 1/2 onion ((large), finely diced); 3 g arlic cloves (, finely minced); 1 g reen chilli (, deseeded and finely chopped (Note 4)); 12 curry leaves (, fresh (Note 5)); 1/2 tsp tumeric powder; 1/2 cup desiccated coconut (, unsweetened (Note 6)); 1/2 cup water; 3/4 tsp salt; 1/4 small red cabbage (, very finely sliced (~6 cups)); 2 small carrots or 1 very large carrot (, peeled and finely shredded); 1/4 cup fresh coriander/cilantro leaves (, roughly chopped)

A surprising flavour combination that's knock-your-socks-off-good: Finely shredded cabbage and carrot are tossed with a spiced coconut Indian "sambal" of sorts. Based on the traditional Indian Thoran dry curry, this Indian Salad ridiculously delicious!Note: Pictured salad is a double

⏱️ 25 menit 🔪 Persiapan: 15 menit 🔥 Masak: 10 menit 📊 Sedang ⭐ 4.9 (20) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Cabbage and Carrot Thoran-style Salad (Indian Salad)

Foto: RecipeTin Eats

Bahan-bahan

5 porsi

2 tbsp coconut oil (, unrefined (Note 1))
3/4 tsp black mustard seeds ((Note 2))
3/4 tsp cumin seeds
3 eschalots (USA: shallots) (, finely diced (Note 3))
1/2 onion ((large), finely diced)
3 g arlic cloves (, finely minced)
1 g reen chilli (, deseeded and finely chopped (Note 4))
12 curry leaves (, fresh (Note 5))
1/2 tsp tumeric powder
1/2 cup desiccated coconut (, unsweetened (Note 6))
1/2 cup water
3/4 tsp salt
1/4 small red cabbage (, very finely sliced (~6 cups))
2 small carrots or 1 very large carrot (, peeled and finely shredded)
1/4 cup fresh coriander/cilantro leaves (, roughly chopped)

Langkah-langkah

Melt oil in a large non-stick skillet over medium high heat.
Add black mustard seeds and cook for 30 seconds – they will pop and sizzle
Add cumin seeds and cook for 30 seconds.
Add eschalot and onion, cook for 3 minutes until translucent but not coloured.
Add garlic and green chilli, cook for 2 minutes until softened but not golden.
Add turmeric and curry leaves, cook for 30 seconds.
Add coconut, water and salt. Cook until water mostly evaporates – about 3 minutes.
Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well – the cabbage should wilt from the heat.
Taste and check if it needs more salt for your taste.
Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making. See Note 7 regarding reheating/making ahead.

Estimasi Nutrisi (per porsi)

141 kkal

Protein 2g (9%)

Karbohidrat 10g (43%)

Lemak 11g (48%)

Makronutrien

Kalori1417% AKG

Protein2g4% AKG

Karbohidrat10g3% AKG

Lemak11g17% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 463

Per Porsi Rp 93/porsi

🏠 Lebih hemat ~Rp 926 dari beli jadi!

📋 Rincian Harga Bahan (13% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
coconut oil	2 tbsp	-	-
black mustard seeds	0.75 tsp	-	-
cumin seeds	0.75 tsp	Rp 70.000/kg	Rp 263
eschalots	3	-	-
onion	0.5	-	-
arlic cloves	3 g	-	-
reen chilli	1 g	-	-
curry leaves	12	-	-
tumeric powder	0.5 tsp	Rp 8.000/100g	Rp 200
desiccated coconut	0.5 cup	-	-
water	0.5 cup	-	-
salt	0.75 tsp	-	-
small red cabbage	0.25	-	-
small carrots or 1 very large carrot	2	-	-
fresh coriander/cilantro leaves	0.25 cup	-	-