CRUNCHY INDIAN CARROT + COCONUT SLAW

Serves 6

2 tablespoons vegetable oil
1 dried whole red chili
1 teaspoon brown mustard seeds
12 fresh curry leaves (or 2 dried bay leaves)
1 teaspoon salt
1 lb carrots, peeled, trimmed and coarsely grated (about 4 cups)
2 cups finely sliced red cabbage
1 tablespoon fresh lime juice
¼ cup toasted, shredded, unsweetened coconut
In a wok, heat the oil over medium- high heat. Add the mustard seeds and cover. When seeds begin to pop, toss in the dried red chili, and curry leaves.
Stir, they will crackle and sputter.
Add carrots, cabbage and salt; stir for 1 minute then stir in the lime juice and half the toasted coconut. Transfer to a serving bowl and let cool to room temperature.
Serve at room temperature or cold. Stir well before serving and top with remaining toasted coconut.