Cabbage and Carrot Thoran Salad - How to Bring a Taste of India to Your Salad Bowl

If you're searching for a fresh and flavourful addition to your meals, Cabbage and Carrot Thoran Salad is your answer! This Indian-style dish combines the crunch of vegetables with the rich aroma of spices and coconut. Its vibrant colours and bold flavours promise not just to satisfy your taste buds, but also to brighten up your plate. Inspired by the popular recipe from Recipetineats, this recipe includes my edits to her dish.

The Essence of Thoran

Thoran originates from Kerala, a state in India's southwestern region known for its diverse and tantalizing cuisine. This dish features finely chopped vegetables that are tempered with spices and coconut. Cabbage and Carrot Thoran is traditionally enjoyed as a side dish with rice and curry, it can effortlessly hold its own as a refreshing salad. The beauty of Thoran lies in its versatility; you can swap in various vegetables depending on what’s available. However, the classic pairing of cabbage and carrot creates a crisp, colourful salad that is hard to resist.

Cabbage and Carrot Thoran - The Recipe

Ingredients

2 tbsp coconut oil

3/4 tsp black mustard seeds

3/4 tsp coriander seeds

3 shallots, very finely diced

1/2 white onion, very finely diced

3 garlic cloves, finely minced

1 green chilli, deseeded and finely chopped

12 curry leaves

1/2 tsp turmeric powder

1/2 tsp of ground coriander

1/2 cup desiccated coconut

2 tsp ginger paste

1/2 cup water

3/4 tsp salt

1/4 small red cabbage, finely sliced

2 small carrots or 1 very large carrot, peeled and grated

Handful of fresh coriander leaves

Method:

1. Melt 2 tablespoons of coconut oil in a large non-stick skillet over medium-high heat. Add 3/4 teaspoon of black mustard and coriander seeds and allow them to pop for about 30 seconds.

   
   

2. Add in 3 finely diced shallots and onion, cooking for about 3 minutes until they turn translucent.

   
   

3. Mix in 3 minced garlic cloves and a deseeded, finely chopped green chili. Sauté for another 2 minutes until softened yet not golden.

   
   

4. Add 1/2 teaspoon of turmeric powder, ground coriander and 12 fresh curry leaves, cooking for an additional 30 seconds for the flavours to meld.

   
   

5. Stir in 1/2 cup of unsweetened desiccated coconut, the ginger paste, 1/2 cup of water, and 3/4 teaspoon of salt. Allow this mixture to cook until most of the water evaporates—about 3 minutes.

   
   

6. In a large bowl, toss together finely sliced red cabbage and shredded carrots. Pour the hot coconut mixture over the veggies and mix well. The warmth will slightly wilt the cabbage for added flavour.

   
   

7. Taste the salad and adjust the salt as needed. To finish, incorporate the roughly chopped fresh coriander. This salad is best served warm or at room temperature and is most flavourful on the day it is made.