This cabbage salad is a healthy mix of cabbage, carrots, green beans and bell pepper, garnished with coconut, and is served warm. It is crunchy, low in calories, and is not spicy.
Don’t care for coconut? Replace it with roasted crushed peanuts.
Watch how this chef cuts the cabbage and veggies in very thin strips!
The ingredients and preparation steps below are compliments of the chef’s web site.
2 cups cabbage cut into thin slices
1/2 cup carrots cut into thin slices
1/2 cup red and green bell pepper cut into thin slices
1/4 cup green beans cut in approx. 11/2 inch and halves
2 teaspoons oil
1/2 teaspoon mustard seeds (black or yellow)
2 whole red peppers
Few leaves of curry leaves
1/4 teaspoon salt adjust to taste
Pinch of sugar
1/4teaspoon lemon juice
1/4 cup tablespoon shredded coconut
Heat the oil in frying pan over medium high heat.
Add mustard seeds, curry leaves, and red pepper as seeds crack. Tip: as you add curry leaves it will splatter, be careful. Add cabbage, carrots, bell pepper, and beans stir-fry for 3-4 minutes, vegetables should be crisp don’t overcook.
Turn off the heat, add salt, lemon juice and coconut, and mix it well.
If you chop a lot of veggies (and who doesn’t?), this is a highly rated knife that does a great job with veggies. Check it out!
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