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Cabbage & Carrot Thoran-

Cabbage & Carrot Thoran - A Vibrant Indian Salad Adventure

Discover the delightful flavors of Cabbage & Carrot Thoran, a quick and vibrant Indian salad made with fresh veggies and aromatic spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Indian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coconut Mixture
  • 2 tablespoons Coconut Oil Adds a robust coconut flavor; substitute with refined coconut oil or vegetable oil if necessary.
  • 1 tablespoon Black Mustard Seeds Provides authentic flavor with a mild horseradish-like bite; substitute with brown or yellow mustard seeds for a different taste.
  • 1 teaspoon Cumin Seeds Enhances the overall spice blend; no substitutions necessary.
  • 2 Eschalots (Shallots) Adds sweetness and pungency; can be replaced with yellow onion if needed.
  • 1 Onion Contributes to the flavor foundation; use more shallots as a substitute if unavailable.
  • 2 Garlic Cloves Enhances the depth of flavor; essential for the recipe.
  • 1 Green Chilli Delivers a mild warmth; substitute with a red chili if unavailable.
  • 1 teaspoon Turmeric Powder Provides color and earthy flavors; cannot be substituted without changing the essence.
  • 3/4 cup Desiccated Coconut Incorporates texture and flavor; use unsweetened, finely shredded coconut for the best result.
  • 1/4 cup Water Essential for cooking the coconut mixture.
  • Salt Enhances overall flavor; adjust to personal taste.
For the Salad
  • 2 cups Red Cabbage Provides crunchy texture and color; green cabbage can be substituted in a pinch.
  • 1 Carrot Adds sweetness and visual appeal; can use either two small or one large carrot, shredded finely.
  • Fresh Coriander/Cilantro For garnish, adding freshness; can be omitted if not available.

Equipment

  • Skillet
  • Large bowl

Method
 

Step‑by‑Step Instructions for Cabbage & Carrot Thoran
  1. Begin by melting 2 tablespoons of coconut oil in a large skillet over medium-high heat. Allow the oil to heat until it shimmers, which should take about 1 minute.
  2. Next, add 1 tablespoon of black mustard seeds to the hot oil. Cook them for approximately 30 seconds until you hear them start to pop.
  3. Immediately after the mustard seeds have popped, stir in 1 teaspoon of cumin seeds. Allow them to toast in the skillet for another 30 seconds until they become fragrant.
  4. Add 2 finely chopped eschalots and 1 chopped onion to the mixture. Sauté for about 3 minutes, stirring occasionally until they turn translucent.
  5. Stir in 2 minced garlic cloves and 1 chopped green chilli, cooking for an additional 2 minutes.
  6. Now, mix in 1 teaspoon of turmeric powder and a handful of fresh curry leaves. Sauté this blend quickly for about 30 seconds.
  7. Stir in 3/4 cup of desiccated coconut, 1/4 cup of water, and salt to taste. Cook the mixture for about 3 minutes, stirring frequently until most of the water evaporates.
  8. In a large bowl, toss the cooked coconut mixture with 2 cups of finely shredded cabbage and 1 grated carrot.
  9. Lastly, taste your Cabbage & Carrot Thoran and adjust salt as needed. If desired, garnish with freshly chopped coriander or cilantro.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Best served warm or at room temperature for optimal flavor and texture.

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