WARM CABBAGE, CARROT & CUCUMBER SALAD

This is the recipe to that wonderfully colorful, spicy and tangy salad that served as an accompaniment with Gujarati Thali. The recipe is quick and easy with ingredients typically available at home. Unlike most our salads this is a little warm, which makes it perfect for winter too. 

Ingredients:

Carrot, 1 cup, peeled finely chopped

Cabbage, 1 cup finely chopped

Cucumber, peeled and finely chopped

Fresh Coriander leaves, 3 tbsp

Green Chilies, 1 finely chopped

Black Pepper Powder, 1 tsp

Salt to taste

Jaggery Powder, 1 tsp

Garlic, 1 clove, minced

Coconut Fresh, 1 tbsp grated

Roasted Cumin Powder, 1 tsp

Oil, 1 tsp

Asafoetida, a pinch

Toasted Sesame seeds, 1 tbsp

Mustard Seeds, 1 tsp

Vinegar, 1 tbsp

Procedure:

1. Take a bowl and add in the chopped Carrots, cucumber and cabbage. 

2. Add in the green chilies and coriander leaves.

3. Add in the pepper powder, minced garlic, grated coconut, roasted cumin powder and jaggery powder and mix.

4. Add in the vinegar and mix again. 

5. Heat a pan, once hot add in the oil. Once the oil is hot add in the mustard seeds and let them splutter. Add in the asafoetida. Now add in the prepared salad and mix well. Lastly add in the salt turn off the heat and serve.