MUTTAKOOS THORAN CABBAGE, COCONUT AND CURRY LEAF SLAW

Shredded cabbage gets a complete makeover when tossed in a subtle coconut, lime, curry leaf and green chilli dressing. While the cooked version of this Keralan vegetable stir fry is better known, I discovered the fresh salad version below at George and Sumi’s gorgeous Villa De Parrai in Kerala’s Alleppey backwaters. In the absence of the villa’s garden-fresh curry leaves and coconut, gently warming the coconut oil will help enhance the flavours. This recipe requires little more than vegetable shredding and ingredient tossing. With the know-how firmly in place, you can adapt it with other varieties of cabbage, lettuce, carrot or beetroot. Use fresh or freshly frozen coconut instead of the desiccated variety as it really does make a difference here.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Thinly shred the red and white cabbage using a sharp knife, mandoline or the grater attachment in your food processor. Peel off the brown, hard outer peel of the coconut and then shred it in a hand blender.

Step 2

Warm the coconut oil in a wok or large pan over a low heat. Slice the green chillies into three on the diagonal and add them to the oil, along with the curry leaves, for a minute. Turn the heat off and tip in the cabbage, coconut and shallots.

Step 3

Squeeze over the lime juice and toss the salad, preferably with your hands, to mix thoroughly. Taste and adjust the seasoning, adding salt and more lime juice if you think it needs it. Cover and leave for 20 minutes for the flavours to mingle before serving.