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:

Ingredients

1 tsp Cooking oil

1 tsp Farro whole cumin seeds

2 Shallots, peeled and finely sliced

2 green chillis, deseeded and finely diced

1 pack curry leaves, stems removed and stalks discarded

1 tsp Salt

1/4 tsp Farro ground turmeric

1 tsp ground cumin seeds

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

Juice of 1 lime or lemon

1 tbsp Lewis Road salted butter

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