Kerala Cabbage Coconut Coleslaw

• 2 tablespoons sunflower oil
• 1 teaspoon coconut oil
• 12 teaspoon cumin seed
• 12 teaspoon black mustard seeds
• 1 pinch asafetida powder
• 5 curry leaves, roughly torn up
• 1 medium dried red chili pepper, broken into 3 to 4 pieces
• 12 cup coconut, freshly grated (can substitute store-bought unsweetened grated coconut)
• 4 cups cabbage, shredded
• 34 teaspoon kosher salt
• 2 tablespoons cilantro, finely chopped
• 12 cup cashews (roasted and salted)

1. Heat the sunflower and coconut oils in a wok.
2. Add the cumin and mustard seeds; when the seeds start popping, turn off the heat.
3. Add the asafetida powder, torn curry leaves and red chili pepper and let them sizzle.
4. Add the freshly shredded coconut to the hot oil and lightly toast.
5. Once the coconut stops sizzling, about 2 minutes, add the cabbage and salt and toss gently.
6. The cabbage will wilt lightly on the outside, yet maintain its crunch and freshness on the inside.
7. Garnish with cilantro and cashews.

sunflower oil, coconut oil, cumin, black mustard seeds, asafetida powder, curry, red chili pepper, coconut, cabbage, kosher salt, cilantro, cashews

Taken from www.food.com/recipe/kerala-cabbage-coconut-coleslaw-485539 (may not work)