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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.