This recipe is adapted from Tadka Asian Coleslaw on www.salihacooks.com.

Be sure to check out Saliha’s beautiful book KHAZANA, inspired by Indo-Persian heritage and the ancient cookery methods and flavors of the Mughals.

Saliha’s Tadka Salad

This recipe is adapted from Tadka Asian Coleslaw on https://www.salihacooks.com/tadka-asian-coleslaw/. Be sure to check out Saliha’s beautiful book KHAZANA, inspired by Indo-Persian heritage and the ancient cookery methods and flavours of the Mughals.
Course: Salad
Cuisine: Indian
Keyword: carrots, coconut flakes, purple cabbage, spices, tadka

Equipment

  • Saladmaster Food Processor (optional)
  • Pan for frying spices (Saladmaster cookware preferred)

Ingredients

  • 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

Instructions

  • 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


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