CRUNCHY INDIAN CARROT + COCONUT SLAW

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.