Coconut Cabbage Salad

Ingredients:

A unique combination of coconut and cabbage served at room temperature.  This salad goes very well with Thai and Indian food.  Freshly grated coconut will taste excellent but you could also use desiccated coconut available in Asian grocery stores.  Similarly you could either use fresh or dried curry leaves also available in Indian/Asian grocery stores.

Ingredients:

1. 2 tsp. vegetable oil
2. ½ tsp. mustard seeds
3. 2 green chilies, chopped lengthwise
4. 8/9 curry leaves (optional)
5. 2 cups fresh green cabbage, chopped finely
6. a pinch of turmeric powder
7. ½ cup grated coconut, fresh or desiccated
8. salt to taste
9. 1 tsp. of lemon juice
10. ¼ cup chopped coriander

For Garnishing:
10, 2-inch long coriander sprigs

Method:

Method:

1. Heat oil.  Pop mustard seeds in it and add chilies and curry leaves.
2. Add cabbage and turmeric powder and stir properly for a minute.
3. Add coconut, salt, lemon juice and chopped coriander.  Stir properly for 2 minutes.  Taste and adjust the seasoning.
4. Remove from heat and cool.
5. Serve at room temperature garnished with the coriander sprigs.