Saliha’s Tadka Salad
Saladmaster Food Processor (optional)
Pan for frying spices (Saladmaster cookware preferred)
- 1/2 small red cabbage cone #2 or 3
- 2 carrots cone #2 or 4
- 1/2 sliced red onion cone #2
- 1/2 cup dried coconut flakes
- 4 Tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp chilli flakes
- 1/2 tsp turmeric powder
- 2 Tbsp honey
- 1/2 lemon juiced
- 1 Tbsp fresh cilantro optional
Process vegetables, preferably with a Saladmaster.
Heat oil in pan.
Add whole spices and fry until they pop and sizzle.
Add tumeric powder and remove from heat.
Add hot spiced oil to vegetables.
Add lemon, honey, and salt
Refrigerate for a couple hours to enhance flavor.
Add cilantro before serving
This recipe is adapted from Tadka Asian Coleslaw on www.salihacooks.com Check out Saliha’s beautiful book KHAZANA, inspired by Indo-Persian heritage and the ancient cookery methods and flavours of the Mughals.
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