SRI LANKAN CABBAGE SALAD

A great salad to serve warm or cold, this is a wonderful side that goes well alongside curries, grilled meats or seafood.
Prep:
5 MINS
Cook:
10 MINS
Serves:
4

Ingredients

1teaspoonCooking oil

1teaspoonFarro whole cumin seeds

2Shallotspeeled and finely sliced

2green chilliesdeseeded and finely diced

1packcurry leavesstems removed and stalks discarded

1teaspoonSalt

1/4teaspoonFarro ground turmeric

1teaspoonground cumin seeds

1/2Savoy Cabbagefinely shredded, washed well and left to drain in a colander

Juice of 1 lime or lemon

1tablespoonLewis Road salted butter

Method

Heat a large fry pan or wok over medium heat with cooking oil

Add the cumin seeds and chilli and cook gently over a medium heat for 2 minutes or until fragrant

Add the shallots and curry leaves and mix well allowing them to cook gently for 1-2 minutes

Add the salt, turmeric and ground cumin again mixing well

Finally add the wet cabbage and mix well coating it with the fragrant oil and butter

Cover and cook for 1-2 minutes until wilted but still retains crunch

Serve warm or cold