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Coconut Cabbage Salad

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 can also use dried coconut (available in Asian grocery stores). Similarly, you can use either fresh or dried curry leaves (also available in Indian/Asian grocery stores).

2 tsp. vegetable oil
1/2 tsp. mustard seeds
2 green chilies, chopped lengthwise
8-9 curry leaves (optional)
2 cups fresh green cabbage, finely chopped
Pinch turmeric powder
1/2 cup grated coconut, fresh or dried
Salt, to taste
1 tsp. lemon juice
1/4 cup chopped coriander
10 2-inch coriander sprigs

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

Makes 4 servings