Quick Indian Cabbage Salad Recipe

• 1 tablespoon olive oil (see note)
• 1 teaspoon whole black mustard seeds
• 1 Serrano chilli slit lengthwise
• 5 to 6 curry leaves (optional)
• 1/2 small head cabbage, finely chopped or grated on the large hole of a box grater
• 1 medium carrot, grated on the large holes of a box grater
• 2 tablespoons roasted and coarsely ground peanuts (see note)
• I tablespoon lime juice from 1 lime
• 1/2 teaspoon sugar
• 2 tablespoons freshly grated coconut flesh
• Kosher salt

1. Heat oil in a non-stick skillet over medium heat until shimmering. Step back and add the mustard seeds. Let them splutter. Add the Serrano chilli and stir until fragrant, about 30 seconds. Add curry leaves (if using) and allow them to sputter, about 30 seconds. Transfer infused oil to a small bowl to cool.
2. Mix grated cabbage, carrot, peanuts, lime juice, sugar, and grated coconut flesh in a large bowl. Add the cooled oil to the mixture and toss. Season to taste with salt. Serve.

olive oil, black mustard seeds, serrano chilli, curry, head cabbage, carrot, peanuts, i, sugar, kosher salt

Taken from www.seriouseats.com/recipes/2014/04/quick-indian-cabbage-slaw-recipe.html (may not work)