Jain Cabbage Coconut Salad Recipe

About this recipe

A refreshing and flavorful cabbage salad with coconut and aromatic spices, perfect for a light and satisfying dinner. This Jain-friendly dish is free from root vegetables and packed with vibrant flavors.

Ingredients

• 1 Bunch Coriander Leaves (Kotthambari)
• 400 g Pastazara Finely Chopped Tomatoes
• 230 g Mypb Pure Peanut Butter Powder
• 200 g Wow! Coco Fresh Premium Grated Coconut
• 100 g Premium Green Chilli
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 kg Whole Farm Brown Sugar
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 200 g Whole Farm Premium Black Small Mustard Seeds
• 1 pack (100 g) On1Y Whole Cumin Seeds, Sabut Jeera Spices
• 1 pack (500 g) Daily Good Turmeric - Haldi Powder
• 100 g Jk Jeera Powder / Cumin Powder

Instructions

1. 1. Place 4 diced tomatoes, 1/2 cup roasted peanut powder, 2/3 cup grated fresh coconut, 1 teaspoon salt, 1 teaspoon brown sugar, and 6 teaspoons lemon juice in a large mixing bowl.
2. 2. Mix the ingredients in the bowl thoroughly to combine and set aside to allow the flavors to meld.
3. 3. Heat 2 tablespoons oil in a small pan over moderate heat. Add 1/2 teaspoon mustard seeds and fry until they crackle.
4. 4. Add 1/2 teaspoon cumin seeds, 1/4 teaspoon turmeric, 1/2 teaspoon cumin powder, and 1 tablespoon finely chopped hot green chili to the pan. Fry until the cumin seeds turn a darker shade, about 1-2 minutes. Remove from heat.
5. 5. Pour the tempered spices over the mixture in the bowl. Toss the salad thoroughly to ensure the spices are evenly distributed.
6. 6. Garnish the salad with 4 tablespoons of chopped fresh coriander leaves.
7. 7. Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to develop. Serve cold and enjoy.