WOK-TOSSED CABBAGE SALAD If you have a wok, now is the time to use it. By stir-frying the “dressing” in this recipe you unlock a much deeper taste than the average salad. And tossing the cabbage in the wok for a minute or two gives the cabbage a softer, more munchable texture. This salad is yummers! SERVES 6 TO 8 1½ teaspoons sesame oil 1 teaspoon brown mustard seeds 10 curry leaves (see Note below) Pinch asafetida 1 to 2 green chiles, seeds removed and thinly sliced 1½ tablespoons freshly squeezed lemon juice ½ teaspoon sea salt, or to taste 6 cups finely shredded green cabbage 1 cup shredded carrot (about 1 large carrot) 2 tablespoons minced fresh cilantro ½ cup roasted peanuts, optional 1. Heat a wok or pot over medium heat. Add the oil and heat it for 1 minute, then add the brown mustard seeds. When they start to crackle add the curry leaves, asafetida, and chiles. Stir for 1 minute. 2. Add the lemon juice and salt and stir. Add the cabbage and carrot and toss quickly for 1 to 2 minutes, just enough to coat the cabbage and soften it slightly. Turn off the heat and transfer to a serving bowl. Top with the cilantro and peanuts, if using, and serve. Note: Curry leaves have such a unique flavor that we cannot think of an adequate alternative. Alas, if you cannot find any in your area, you can try online, or simply omit them. Extra curry leaves are stored in the freezer.
Posted on: Wed, 24 Jul 2013 08:11:12 +0000
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