Purple rice is a garlicky, butter rice side that owes its vibrant colour to red cabbage! Love this 2-in-1 that combines starch plus plenty of vegetables in one dish, rather than making a salad plus a starch separately. Goes with everything – Western, Asian, Mediterranean, Indian, Mexican!

Purple rice

You know those nights when you feel all smug because you got ahead on the weekend and marinated some chicken so you could whip up a “quick dinner” during the week, only to realise you didn’t plan for sides to fill out the meal?

Well, today’s recipe is just the sort of thing that will save you. It’s one of those side dishes I call a two-in-one because it includes plenty of vegetables as well as a starch to fill out the meal. As opposed to making two sides, like mashed potato plus a garden salad.

What it tastes like: Buttery and garlicky, and very mild cabbage flavour actually which will appeal to people who don’t jump up and down at the mention of cabbage for dinner. Bonus: it’s such a fun colour!!!

Ingredients in purple rice

Here’s what you need to make this colourful, veg loaded rice!

• Jasmine rice – I like using jasmine rice in this dish because you get that lovely subtle fragrance.

  Other rice – the recipe will work with long grain rice, medium grain rice and basmati rice, though you will need an extra 1/4 cup of water or vegetable stock/broth. This is because jasmine rice requires less liquid to cook than other varieties of rice (more on this in my plain jasmine rice recipe!).

  The recipe is not suited to brown rice, arborio/risotto rice, paella rice, wild rice or faux rice (cauliflower rice, quinoa etc) as the cook times and methods differ so I’d need to alter the recipe.

• Red cabbage – Also called purple cabbage, this is what gives the rice the vibrant purple hue! You can use plain ole’ green cabbage if you want, but where’s the fun in that?? 😎

• Garlic and onion – Flavour base aromatics. You will adore the butter garlic flavour in this rice!

• Butter – As above, for promised buttery flavour! You’ll be surprised how buttery it tastes even though we’re only using 30 grams / 2 tablespoons of butter.

• Vegetable stock – The rice cooking liquid, tastier than water! Use low sodium stock. If yours is full salt, skip the salt in the recipe.

• Salt and pepper – Seasoning for the rice.

• Green onion – For fresh garnish at the end, though I wouldn’t say it’s critical.

How to make purple rice

One big, fat rice-making rule that applies to ANY rice you cook: DO NOT STIR, DO NOT PEEK once your put the lid on the pot! Unless, of course, you like your rice unevenly cooked, gluey and mushy. 🤷🏻‍♀️

1. Use a large saucepan or small pot, around the size of mine which is 28cm/11″. If you use a saucepan that is too small (~20cm/8″) then the rice-cabbage mixture will be too deep which will cause the rice to cook unevenly.

   Sauté the garlic and onion in the butter until it smells amazing / onion is translucent. Then cook the cabbage for a few minutes until it starts to soften (rather than being stiff and pokey). Don’t let it get completely wilted and soft because it will cook more with the rice.

2. Add rice and stir to coat in the garlic butter.

3. Add stock then scrape down the sides and push the cabbage-rice under the surface of the liquid, as best you can. The main thing is that you want all the rice under the liquid. A few grains poking above the surface will be fine, they will steam-cook.

4. Cook 12 minutes – Bring the liquid to a simmer, then put the lid on and lower the heat to medium low, or low if your burner is very strong. Leave to cook undisturbed for 12 minutes. Do not lift the lid to peek and most definitely do not stir! That will disrupt the rice cooking and you’ll end up with unevenly cooked rice that’s mushy and gluey.

   Check – At the 12 minute mark, working quickly, remove the lid and tilt the saucepan to ensure all the liquid has been absorbed. If it has not, leave it on the stove for another minute or two.

5. Rest 10 minutes – Remove the saucepan from the stove with the lid still on and rest for 10 minutes. Never skip the rice resting step! The rice will finish cooking and the liquid on the surface of each rice grain gets absorbed = fluffy rice.

6. Fluff then serve, garnished with a sprinkle of green onion!

What to serve with purple rice

This cabbage rice is fairly neutral flavoured, with a lovely buttery, garlic flavour. Which means it will go with pretty much any dish, and any cuisine, both Western and Asian.

While the possibilities are endless, here’s a starting point for you – some quick mains that I’d serve alongside purple rice:

Crispy Garlic Chicken Thighs

Killer Lemon Butter Sauce for Fish

Chicken Rissoles (chicken patties!)

Garlic Prawns (Shrimp)

Salmon Patties

Greek Chicken

Sesame Crusted Tofu Steaks

Asian Glazed Baked Barramundi recipe

Ayam Goreng (Malaysian Fried Chicken)

And of course, it goes without saying that your purple rice will taste even better if you serenade it with Prince’s Purple Rain while it’s steaming on the stove. 🎶 Go on, do it. You know I did!! – Nagi x

Watch how to make it

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Purple rice

Recipe video above. Purple rice is a garlicky, butter rice side that owes its vibrant colour to red cabbage! Love this 2-in-1 that combines starch plus plenty of vegetables in one dish, rather than making a salad plus a starch separately.

Goes with everything – Western, Asian, Mediterranean, Indian, Mexican!

Course Side Dish

Cuisine Western

Keyword cabbage and rice, purple cabbage recipe, purple rice

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Rice resting 10 minutes minutes

Servings 5

Calories 206cal

Author Nagi

Ingredients

• 30g / 2 tbsp unsalted butter
• 2 garlic cloves , finely minced
• 1/2 onion , finely diced
• 3 cups finely shredded red cabbage (tightly packed)
• 1/2 tsp cooking salt (kosher salt)
• 1/4 tsp black pepper
• 1 cup jasmin rice , no need to rinse or soak (Note 1 for other rice)
• 1 1/4 cup vegetable stock , low sodium (or chicken stock or water + 1 stock cube- Note 2)

Garnish, optional:

• 1/4 cup green onion , finely chopped

Cups – Metric

Instructions

• Melt butter in a large saucepan or small pot over medium heat. (Note 3)
• Sauté veg – Cook onion and garlic for 1 minute until soft. Add cabbage, salt, and pepper. Cook for 2 to 3 minutes, stirring from time to time, until the cabbage starts to soften but not completely floppy (as it will cook more with the rice).
• Coat rice – Add rice and stir well to coat in the flavour.
• Add the vegetable stock. Scrape down the sides and press the cabbage-rice mixture down so all the rice is submerged.
• Cook 12 minutes – Bring to a simmer, then cover with a lid, turn the stove down to medium low (or low on a stronger burner) and cook for 12 minutes. Do not peek or stir!
• Rest 10 minutes – Turn off the heat, remove the saucepan from the stove and let to rest for another 10 minutes (with the lid on).
• Fluff & serve – Use a rubber spatula or rice paddle to fluff the rice then tumble into a serving dish. Sprinkle with green onion and serve!

Notes

1. Rice types – Recipe will also work with long grain, basmati and medium grain rice BUT you need to increase the stock by 1/4 cup (60ml), because jasmine rice needs slightly less liquid to cook through. (See plain jasmine rice recipe for more info.)

Rinsing – Not required to prevent rice from being mushy because this recipe uses the right water-to-rice-ratio for jasmine rice (which is 1 cup rice to 1 1/4 cups water). Most recipes get it wrong = mushy rice. Also no need to rinse to clean the rice if it was purchased in a packet at the supermarket as it will be clean. If you do need to wash the rice to clean it then shake excess water off very well and reduce stock by 2 tablespoons (to account for waterlogged rice).

2. Liquid – stock will make this rice tastier. If using using water, add 1 chicken or vegetable stock cube (dissolved) or 1 tsp stock powder.

3. Cooking vessel size matters! Use a large saucepan, mine is 28cm/11″ wide, use one around this size. Don’t make this in a small one (~20cm/8″ wide) because the rice-cabbage mixture will be too deep for the rice cook evenly.

4. Leftover rice will keep for 2 days. Freezing will work but the cabbage will go a tad watery though if you toss through well this shouldn’t be a problem.

Nutrition per serving, assuming 5 servings.

Nutrition

Calories: 206cal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 486mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 928IU | Vitamin C: 33mg | Calcium: 45mg | Iron: 1mg

Life of Dozer

What do you think – will he spit it out?? 😂

The post Purple rice (red cabbage rice) appeared first on RecipeTin Eats.

Not your usual Coleslaw – this is Slaw the Jamaican way! A refreshingly tangy side salad with unmistakable tropical vibes thanks to the vibrant yellow dressing and juicy little pops of pineapple. The perfect accompaniment to bold flavoured Jamaican mains!

Welcome back to Jamaican week!

It’s Jamaican week here on RecipeTin Eats! A week where I’m sharing a set of recipes so you can enjoy a Jamaican-themed dinner in the comfort of your own home! Here’s the menu:

Today’s Jamaican Slaw and Jamaican Coconut Rice and Peas was featured as side dish with the Jamaican Jerk Fish recipe I shared on the weekend:

CHECK OUT THAT JERK SEASONING CRUST on the Jerk Fish!! It’s nuts how good it is – and how simple it is to make!

Distracted. Time to get back to today’s recipe – Jamaican Slaw!

Jamaican Slaw

Trust Jamaicans to take the classic coleslaw in all its creamy mayo-laden glory and turn it into a (healthier!) gloriously tropical side salad. It’s tangy and vibrant, with little bursts of fresh juicy sweetness from pineapple as well as chewy sweetness from raisins.

Finely sliced cabbage and shredded carrot are familiar slaw players, but that’s about it. The Jamaican slaw dressing is mayonnaise free, has a hint of warmth from jalapeño, freshness from finely chopped green onion, and owes its bright yellow colour (plus some of its tang) to this magical ingredient:

Yes, that’s right folks. Your hot dogs’ best friend – basic yellow mustard – is the secret ingredient in Jamaican Slaw. AND WE LOVE IT!

What goes in Jamaican Slaw

Well, I’ve already revealed the secret ingredient, so this section is going to be rather dull, isn’t it??? 😂 Nevertheless, I shall plough on.

The dressing

• Yellow mustard – The secret ingredient! Provides flavour, tang, bright yellow colour and thickens the dressing. I use mild American yellow mustard. Any yellow mustard will be fine but steer clear of Hot English Mustard – too spicy! Dijon Mustard will also work just fine (but is more expensive, you’ll use most of a standard size jar).

• Apple cider vinegar – An excellent all-rounder fairly smooth vinegar.

• Olive oil – Use extra virgin olive oil if you have it, otherwise just ordinary olive oil.

• Green onions – Finely chopped, for fresh oniony flavour.

• Jalapeño – For a hum of authentic Jamaican warmth! Feel free to skip it or reduce the quantity.

The slaw

• Cabbage – Just your everyday green cabbage.

• Carrot – Peeled then shredded using a standard box grater.

• Pineapple (see below) – Fresh if it’s ripe, otherwise canned is fine!

• Raisins – Or sultanas. A traditional inclusion in Jamaican slaw, and I love it!

How to make Jamaican Slaw

An essential step with any slaw is to set it aside to give the cabbage time to wilt so it becomes floppy and juicy. That’s the way slaw is supposed to be! Nobody wants slaw with pokey bits of cabbage sticking out everywhere!

1. Shake dressing ingredients in a jar until well combine. Admire vibrant yellow colour.

2. Toss slaw salad ingredients with dressing.

3. Set aside for 1 hour+ to allow the cabbage to wilt.

4. Toss again then transfer into a bowl to serve!

See how the cabbage is flopping and sagging rather than like twigs poking out in all directions? Floppy is what we want.

Side salad for our Jamaican feast to accompany the Jerk Fish, done.

Now, if you haven’t already, pop over and get the Jamaican Coconut Rice and Peas recipe. It’s so good!! I could absolutely just eat a big bowl of that rice for dinner.

And to complete your Jamaican feast, rum and raisin ice cream without an ice cream maker! This is one of those recipes I deem to be something money-can’t-buy because it has real rum flavour that you just won’t get in tubs from the shops. I really hope you try it! – Nagi x

Watch how to make it

Disappointed that I couldn’t find a ripe pineapple on the day I filmed this. But, I survived.

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Jamaican Slaw

Recipe video above. A refreshingly tangy side salad with unmistakable tropical vibes thanks to the vibrant yellow dressing and juicy little pops of pineapple. The perfect accompaniment to bold flavoured Jamaican mains like Jerk Fish and Jerk Chicken!

Course Side Salad

Cuisine Caribbean, Hawaiian, Jamaican, Tropical!

Keyword jamaican side salad, jamaican slaw, tropical side salad

Prep Time 15 minutes minutes

Wilting time 1 hour hour

Servings 5 – 6 people

Calories 222cal

Author Nagi

Ingredients

Jamaican Slaw:

• 4 heaped cups green cabbage , finely shredded
• 2 cups shredded carrot (2 – 3 carrots)
• 1 1/2 cups diced pineapple , 1cm / 1/2" cubes (fresh or canned in juice) (Note 1)
• 3/4 cup raisins (or sultanas)

Jamaican Slaw Dressing:

• 3 tbsp yellow mustard , American or other (Note 2)
• 1/3 cup apple cider vinegar
• 1/3 cup extra virgin olive oil
• 1 tbsp jalapeño , deseeded, finely minced
• 1/4 cup green onion , finely chopped (Note 3)
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper

Cups – Metric

Instructions

• Dressing: Shake ingredients in a jar until combined.
• Wilt: Place all the Slaw ingredients in a large bowl. Pour over Dressing and toss. Leave to wilt for at least 1 hour.
• Serve: Toss well to coat in the juices & dressing pooled at the bottom of the bowl. Transfer to bowl and serve!

Notes

1. Pineapple – Fresh is fabulous if you can get your hands on really ripe ones. Else, use canned in juice (not syrup, too sweet).

2. Mustard – You want the bright yellow stuff! I use American mustard which is not spicy. Don’t use hot English mustard – it will be WAY too spicy! Dijon and other smooth mustards will work as well but the dressing colour won’t have the same (tropical!) vibrant yellow colour.

3. Green onion – To finely chop green onion, finely slice then run your knife through to finely chop.

4. LEFTOVERS – Keeps well for a day, after this the pineapple tends to get a bit soft (in my opinion) but is still very tasty!

MAKE AHEAD – Toss slaw together except the pineapple. Will keep well like this for 2 days in the fridge. Then add the pineapple before serving.

Nutrition per serving.

Nutrition

Calories: 222cal | Carbohydrates: 28g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Sodium: 324mg | Potassium: 473mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7285IU | Vitamin C: 49mg | Calcium: 58mg | Iron: 1mg

Life of Dozer

It’s Jamaican week. Let me amuse myself. (Related photo in Life of Dozer in Jamaican Coconut Rice and Peas…. it’s even better!)

The post Jamaican Slaw appeared first on RecipeTin Eats.

This is a copycat of a Japanese Slaw sold at a charcoal chicken chain called Chargrill Charlie’s here in Sydney. This slaw-like salad has a Japanese spin with a scattering of edamame, sesame-dressed wakame seaweed salad and a creamy soy dressing. The seaweed totally makes it!

Japanese Slaw – Chargrill Charlie’s copycat

This recipe was requested by a reader. I was happy to oblige because although I find the Chargrill Charlie’s chicken so-so, their salads are actually pretty good! In fact I’ve done another before, a copycat of their famous Green Bean Salad with Creamy Avocado Dressing.

So this recipe is a copycat of the Chargrill Charlie’s Japanese Slaw, named as such because the base salad is made using finely shredded cabbage and carrots like western Coleslaw but with the addition of seaweed salad and edamame all tossed with a sesame soy dressing.

It is very good!

What goes in this Japanese Slaw

This salad is a direct copycat of the Chargrill Charlie’s Japanese Slaw, so the ingredients are what I spied and tasted, with the exception of green onion which I think adds much needed freshness.

What goes in the salad

• Japanese seaweed salad – This is sliced strands of a type of wakame seaweed, dressed in a sweet sesame dressing. It’s somewhat slippery and has a unique texture unlike anything I can think of in Western cuisine. These days, it is often served as a small side dish at sushi bars and Japanese restaurants, and it’s become extremely popular – with good reason. It is addictive!! I literally cannot stop eating it.

  It is sold already dressed at seafood shops (usually in small black trays, like pictured below), as well as Asian and Japanese grocery stores. I also understand it comes in frozen packets, though I’ve never bought it (I believe you can buy it at Costco?). It has a fridge shelf life of several weeks.

  If you’re not a fan of seaweed salad, you’ll be missing a key element of this Japanese Slaw because the dressing on the seaweed salad actually forms part of the dressing for this whole salad. So really, don’t skip it!

• Edamame – Also known as fresh soy beans. Buy them frozen, either in their pods or already shelled. Simply prepare per the packet (usually a 5 minute boil). It’s pretty common these days, even sold in the frozen vegetable aisle of large grocery stores here in Australia (Woolies, Coles etc).

• Cabbage – Both green and red, because that’s what Chargrill Charlie’s use!

• Carrot – Again, because Chargrill Charlie’s uses it.

• Green onion – Chargrill Charlie’s does NOT use this! But I do, because I think it adds much needed freshness into the salad.

What you need for the Japanese Slaw dressing

And here’s what you need for the dressing. Japanese Kewpie mayonnaise is the optional extra touch here which gives the dressing an extra creamy element just like the one used by Chargrill Charlie’s.

• Kewpie Japanese Mayonnaise – This is purely optional so feel free to skip it if you are turned off by the inclusion of mayonnaise in the dressing! We only use 1 tablespoon, and I’ve included it because I am pretty sure Chargrill Charlie’s uses it to make the dressing just a wee bit creamier.

  If you can’t find or don’t have Kewpie mayonnaise (but why not?? Everybody knows it’s the best mayonnaise around!) feel free to use ordinary mayonnaise (preferably whole egg) or simply skip it.

• Rice vinegar – The acid in the dressing, for brightness.

• Olive oil and sesame oil – Our oils. Sesame for flavour but olive oil as well to dilute the strength of using sesame alone.

• Sugar – Because the Chargrill Charlie’s dressing is distinctly sweet. Mine is a bit less sweet than theirs.

• Soy sauce – This is the salt in the dressing.

• Wasabi paste – The Chargrill Charlie’s dressing definitely has a distinct bite to it! It’s not spicy, but rather a background warmth. You can wasabi paste in tubes at supermarkets and Asian/Japanese grocers. Wasabi is purely optional, so feel free to leave it out.

How to make Chargrill Charlie’s Japanese Slaw

Just shake up the dressing in a jar, put everything in a bowl and toss.

Yes, it’s that easy, and that’s why there’s no recipe video for this recipe! Though, as always, if you ask nicely in the comments section below, I’ll make this for lunch and film it for you!

What to serve with this Japanese Slaw

I personally find this salad has enough substance to it to be a meal. Well, let’s be more truthful: It’s good for a light(-ish) lunch. For dinner, it’s for those days when I’m trying to be “healthy”.

For a normal meal, I’d add a side of protein to fill it out. Here are some on-theme suggestions:

Asian Glazed Salmon

Sticky Honey Soy Baked Chicken

Golden Turmeric Fish (Indonesian)

Asian Chilli Chicken

Char Siu Pork (Chinese BBQ Pork)

Stir fries

Sticky Baked Chinese Chicken Wings

Asian

Enjoy! – Nagi x

PS. No video today as it’s a “easy salad day” where I’m sharing 3 fairly straightforward recipes: this salad, a Pear Salad with Blue Cheese (swoon!) and Roasted Large Mushrooms with Green Onion Thyme Butter. But if you really want a video for this one, just leave a comment below and I’ll do it when I get a chance!

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Japanese Slaw – Chargrill Charlie’s Copycat

This is a copycat of a Japanese Slaw sold at a charcoal chicken chain called Chargrill Charlie's here in Sydney. This slaw-like salad has a Japanese spin with a scattering of edamame, sesame-dressed wakame seaweed salad and a creamy soy dressing. The seaweed totally makes it!

Serve it as a side or as a meal with a simple piece of Asian Glazed Salmon or Honey Garlic Chicken Breast.

Course Side Salad

Cuisine Asian-esque

Keyword japanese salad, japanese slaw

Prep Time 15 minutes minutes

Wilting time 15 minutes minutes

Servings 4 – 6 as a side

Calories 288cal

Author Nagi

Ingredients

Japanese Slaw:

• 5 cups (tightly packed) green cabbage , finely shredded (~1/2 medium head, Note 1)
• 2 cups (tightly packed) red cabbage , finely shredded (~1/4 small head, Note 1)
• 1 carrot (medium) , peeled and finely shredded (using a julienne shredder, or box grater, Note 2)
• 2 green onion stems , finely sliced on the diagonal
• 1 cup edamame , cooked per packet directions (Note 3)
• 2/3 cup Japanese seaweed salad , pre dressed (Note 4)

Dressing:

• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp rice vinegar (sub cider vinegar)
• 1 1/2 tbsp Kewpie mayonnaise (Note 5)
• 1 tbsp toasted sesame oil
• 1 1/2 tbsp olive oil
• 1 tsp sugar (any type) or 1 1/2 tsp honey
• 1/2 – 1 1/2 tsp wasabi paste , adjust to taste (entirely optional) (Note 6)

Instructions

• Dressing: Shake Dressing ingredients in a jar until the mayonnaise is fully emulsified. Taste and add more sugar if you want.
• Toss with salad: Place cabbage, carrot, green onion, half the edamame and half the seaweed salad in a bowl. Add about 3/4 of the dressing, toss. (Seaweed will mostly stay in clumps).
• Wilt: Set aside for 15 minutes to let the cabbage wilt a bit.
• Serve: Toss again, then pile onto serving platter or bowl. Drape over remaining seaweed salad (in clumps) and edamame, drizzle with remaining Dressing. Serve!

Notes

1. Cabbage measurement – By “tightly packed”, I mean you stuff the cabbage into cup measures then pack it down tightly. That is 1 tightly packed cup. When you tip it into the bowl, it will seemingly double in volume.

2. Carrot shredding – I use a shredder tool that creates really thin strands, it cost a pittance from an Asian store. The finer the strands, the better. Fallback: Standard box grater.

3. Edamame – The fresh beans of young soybeans, easily found these days in the freezer section of everyday grocery stores alongside peas! Cook per packet directions.

4. Japanese Seaweed Salad – Sold pre-dressed in a delicious sweet sesame dressing which forms part of the overall flavour of this dish. Find it at fresh seafood stores, and Asian or Japanese grocery stores. Also sold frozen, such as at Costco.

5. Kewpie mayonnaise – A popular Japanese mayonnaise easily found these days in the Asian section of grocery stores. Famed for its smooth flavour and gentle rice vinegar tang! Sub with any mayo. It makes the dressing extra creamy, like you get at Chargrill Charlie’s. Feel free to skip it (no sub needed).

6. Wasabi paste – The Chargrill Charlie’s salad has a distinct kick to it which can only be wasabi! Sold in tubes in the Asian section of grocery stores, fairly accessible these days. Just use as much or as little as you want. I use 1 1/2 tsp of tube paste. If you have fresh wasabi, a) I want to be you; b) use 1/2 tsp (fresh is much stronger than store bought paste).

Nutrition

Calories: 288cal | Carbohydrates: 33g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 512mg | Potassium: 1041mg | Fiber: 13g | Sugar: 17g | Vitamin A: 4222IU | Vitamin C: 180mg | Calcium: 209mg | Iron: 4mg

Life of Dozer

Snuffle all you want. There are no crumbs for you!

The post Japanese Slaw – Chargrill Charlie’s Copycat appeared first on RecipeTin Eats.

A surprising flavour combination will knock your socks off! This salad is made with finely shredded cabbage and carrot, tossed with a spiced Indian coconut “sambal” of sorts (in India they might call it a “dry chutney”). Based on the traditional South Indian Thoran dry curries, this is ridiculously delicious!

Thoran-style Indian salad?

Thoran is a staple vegetable-based “dry curry” found in the southern India. It consist of chopped vegetables cooked with grated coconut, curry leaves and is lightly flavoured with turmeric and maybe a couple of other spices.

It can be made with many different vegetables such as cabbage, carrot, okra, onion, natives vegetables, or a mix.

For the past year, I’ve been obsessively making the green bean version – which I will publish one of these days, because it’s so damned good!

But today, I’m sharing a salad version of Thoran, made using a spiced coconut flavour base tossed through a cabbage and carrot salad.

No, it’s not strictly authentic, but the flavours are true. I am using raw vegetables here to introduce freshness to the dish. And it’s absolutely delicious – I would not share such an obscure recipe if I felt it wasn’t exceptional!!

What you need for this Thoran-style Indian Salad

Here’s what you need. Note: the ingredients pictured below are for a double batch of the recipe written below, and all the photos pictured in post are a double batch. I was feeding a crowd!

The three ingredients that give this a truly authentic Indian flavour are the coconut, black mustard seeds and curry leaves. All three are key ingredients in traditional Thoran, on which this salad recipe is based.

• Black mustard seeds – They look like poppyseeds but are fragrant and have a slight horseradish-like bite to them.  They’re not spicy, more a fresh zing.

  ~ $1.50 in small packs at Indian grocery stores – my local is Indian Emporium in Dee Why on the Northern Beaches, Sydney. Also sold in the Indian food section at some Woolworths (Australia) $1.70, and online – it’s a small, light pack so postage should be minimal! Also used in Samosas, Eggplant Curry, Dal and in this Vegetable Samosa Pie which is to-die for! 

• Curry leaves – I just love the smell of fresh curry leaves. They smell like curry powder, but in fresh curry leaf form! (Though just so you know, curry powder isn’t derived from curry leaves. ) Curry leaves are a staple herb in South Indian / Sri Lankan cooking, and impart an incredible and unique perfume into anything it’s used in.

  They’re fairly accessible nowadays for Sydney-siders. They are sold at Harris Farms, most Coles and most Woolworths. They keep for a long time in the fridge – as in several weeks – or can be frozen. 

  This too is used in Eggplant Curry, Dal and the Vegetable Samosa Pie.  Substitute: dried curry leaves (not quite the same, but it’s the best sub) or Garam Masala powder;

• Coconut – While fresh is traditional and best, it’s hard to source. I’ve used desiccated coconut here instead. I think it works especially well because it disperses thoroughly throughout the salad. However, larger grated strands would also work well. Be sure to use unsweetened;

• Cumin and turmeric – Very common spices used in Indian cooking;

• Fresh green chilli – Here I’m using a cayenne pepper. Being a large chilli, it’s not that spicy. This dish isn’t spicy in general – the chilli just gives it a nice background warmth;

• Eschalot (USA: shallot) – Those brown baby onion-type alliums which are sweeter and more delicate than regular onions. Can’t find them? Just use more onion instead;

• Cabbage and carrot – You’d never expect them to work so well with the coconut and Indian spices, but they do! All those flavours really transform the ordinary into extraordinary!

How to make it

This is a bit of an unusual salad in that it doesn’t involve a liquid dressing that is tossed through fresh greens.

Rather, we are making a cooked, spiced coconut “sambal” of sorts, which is then tossed through finely shredded cabbage and carrot. The heat from the mixture wilts the cabbage and carrot a bit, as well as of course adding all those delightful (and authentic!) Indian flavours!

What to serve Cabbage & Carrot Thoran-style Indian Salad with

I find that this salad is flavourful and interesting enough to serve as an excellent and satisfying vegetarian – indeed, vegan – meal. But actually, it was created to serve as a side salad for a menu for Indian Week!

What’s Indian Week, you ask? It’s a week where I am sharing three brand new, iconic Indian recipes to make your very own Indian feast:

1. Palak Paneer – The famous Indian Spinach Curry with homemade Paneer (cheese!)

2. Naan – This recipe, FIVE YEARS in the making, is finally here!

3. Samosas – Oh yes we did … and it’s AMAZING!!!

4. Cabbage & Carrot Thoran-style Indian Salad – This recipe.

Try serving this salad alongside protein-heavy Indian mains or curries, such as on of these:

Oven Baked Tandoori Chicken

Rogan Josh

Butter Chicken

Dal (Indian Lentil Curry)

Chicken Tikka Masala

Curries

Enjoy! – Nagi x

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Cabbage and Carrot Thoran-style Salad (Indian Salad)

A surprising flavour combination that's knock-your-socks-off-good: Finely shredded cabbage and carrot are tossed with a spiced coconut Indian "sambal" of sorts. Based on the traditional Indian Thoran dry curry, this Indian Salad ridiculously delicious!

Note: Pictured salad is a double batch of the recipe written below

Course Side Salad

Cuisine Indian

Keyword coconut salad, Indian Salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 5

Calories 141cal

Author Nagi

Ingredients

• 2 tbsp coconut oil , unrefined (Note 1)
• 3/4 tsp black mustard seeds (Note 2)
• 3/4 tsp cumin seeds
• 3 eschalots (USA: shallots) , finely diced (Note 3)
• 1/2 onion (large), finely diced
• 3 garlic cloves , finely minced
• 1 green chilli , deseeded and finely chopped (Note 4)
• 12 curry leaves , fresh (Note 5)
• 1/2 tsp tumeric powder
• 1/2 cup desiccated coconut , unsweetened (Note 6)
• 1/2 cup water
• 3/4 tsp salt
• 1/4 small red cabbage , very finely sliced (~6 cups)
• 2 small carrots or 1 very large carrot , peeled and finely shredded

Garnish:

• 1/4 cup fresh coriander/cilantro leaves , roughly chopped

Cups – Metric

Instructions

• Melt oil in a large non-stick skillet over medium high heat.
• Add black mustard seeds and cook for 30 seconds – they will pop and sizzle
• Add cumin seeds and cook for 30 seconds.
• Add eschalot and onion, cook for 3 minutes until translucent but not coloured.
• Add garlic and green chilli, cook for 2 minutes until softened but not golden.
• Add turmeric and curry leaves, cook for 30 seconds.
• Add coconut, water and salt. Cook until water mostly evaporates – about 3 minutes.
• Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well – the cabbage should wilt from the heat.
• Taste and check if it needs more salt for your taste.
• Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making. See Note 7 regarding reheating/making ahead.

Notes

1. Coconut oil – Unrefined has an intense coconut flavour which reinforces the lovely coconut taste of this dish. Refined coconut oil is for general cooking and has had the coconut oil removed. If you cannot find unrefined coconut oil, vegetable oil is fine to use (but the dish won’t have as strong a coconut flavour).

2. Black mustard seeds  – A key ingredient for authentic flavour. They look like poppyseeds, have a horseradish-like pungency with distinct aroma ~ $1.50 in small packs at Indian grocery stores (my local is Indian Emporium in Dee Why, Sydney). Also sold in the Indian food section at some Woolworths (Australia) $1.70, otherwise try online.

Substitutes (starting with best):

• Brown mustard seeds
• Yellow mustard seeds
• 1/2 tsp Garam Masala (different flavour, but is intended to make up for absence, add with turmeric)

See in post for other recipes using black mustard seeds.

3. Eschalots (USA: shallots) –  The small, elongated brown onion-like alliums which are more delicate and not as sharp as regular brown or yellow onions.

4. Green chilli – Fresh whole cayenne pepper. This dish is not spicy, and this large chilli just provides a subtle background warmth.

5. Curry leaves – A key ingredient in South Indian cooking which gives this dish a real authentic flavour! Sub 10 dried curry leaves. Curry leaves are fairly accessible nowadays for Sydney-siders, being sold at Harris Farms, most Coles and Woolworths. Freezes perfectly, see in post for other recipes using curry leaves.

Substitute:

• Dried curry leaves (not quite the same, but it’s the best sub);
• 1 tsp Garam Masala powder (add it with rest of spices).

6. Desiccated coconut – The finely shredded version, unsweetened.

7. Make ahead – this salad is best served slightly warm to bring out the flavours from the coconut “sambal”. However, raw cabbage isn’t great when reheated the next day – the smell is not very nice!

So if you are expecting leftovers or intend to reheat, it is best to cook the cabbage instead of just wilting it, as per the recipe. Just add all the cabbage and carrot into the skillet and cook it until wilted. 

You could also do the same with leftovers ie just toss it in the skillet to cook the cabbage, then it will reheat fine the next day.

8. Adapted from this Bean Thoran recipe.

Nutrition

Calories: 141cal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 10g | Sodium: 410mg | Potassium: 243mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4270IU | Vitamin C: 69mg | Calcium: 50mg | Iron: 1mg

Life of Dozer

Dozer with his friends at the Golden Retriever Boarder’s place. He’s the gold one, ignoring me.

The post Cabbage & Carrot Thoran-style Indian Salad appeared first on RecipeTin Eats.