Cabbage Pachadi (salad) Recipe

• 1/1 a medium cabbage (inner leaves only) finely shredded* (about 6 cups)
• 4 medium tomatoes, finely chopped
• 1/2 cup ground, roasted peanuts
• 2/3 cup grated fresh coconut
• 1 teaspoon salt
• 1 teaspoon brown sugar (regular sugar is also ok)
• 6 teaspoons fresh lemon juice
• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric
• 1/2 teaspoon asafoetida powder
• 1 tablespoon hot green chili, seeded and minced
• 4 tablespoons coarsely chopped, fresh coriander leaves
• you can also use the coleslaw cabbage packet available in the grocery store.

1. Place the cabbage, tomato, peanut powder, coconut, salt, sugar, and lemon juice in a large bowl.
2. Mix well and set aside.
3. Fry the mustard seeds in oil in a small pan over moderate heat until they crackle.
4. Add the cumin seeds, turmeric, asafetida, and green chili.
5. Fry until the cumin seeds turn a darker shade.
6. Remove from the heat.
7. Add these above prepared spices to the cabbage.
8. Toss the salad thoroughly and make sure that the spices have been properly mixed in.
9. Garnish with the coriander leaves.
10. Chill and serve cold.
11. The longer you keep this salad, the better it tastes.
12. Make this at least 1 hour ahead and chill in the refrigerator.
13. This develops the taste.

cabbage, tomatoes, ground, fresh coconut, salt, brown sugar, lemon juice, oil, mustard seeds, cumin seeds, turmeric, asafoetida powder, hot green chili, fresh coriander, also

Taken from cookeatshare.com/recipes/cabbage-pachadi-salad-31954 (may not work)