15 Min

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GF

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Jain Cabbage Salad

Jains are the ultimate vegans of India. While they sometimes consume dairy (only from well sourced happy animals), they will not eat any plant whose roots have to be destroyed for it to be consumed. Their cuisine is filled with vegetables and grains, yet it is exciting in its simplicity.

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Cook Time

15 Minutes

Serves

4

Directions

Step 1

Heat the oil in a large frying pan over high heat. Pop the mustard seeds, then add the asafetida and kari leaves and cook for a couple of seconds. Immediately add the cabbage and chiles. Cook until the cabbage is just wilted, 2 to 3 minutes.

Step 2

Turn the heat off and transfer the cabbage to a bowl. Stir in the lemon juice, mint leaves, peanuts, and salt and serve.

Notes & Variations

Instead of asafetida, use 1 teaspoon minced garlic.
Try cumin seeds instead of mustard seeds.

Ingredients

3 tablespoons light sesame oil

1 teaspoon black mustard seeds

Pinch of asafoetida

8 to 10 kari leaves, chopped

1 small purple cabbage, sliced

1 serrano chile, sliced

Juice of 1 lemon

2 tablespoons chopped fresh mint leaves

1 cup roasted peanuts, chopped

1 teaspoon sea salt

Step 1

Step 2

Turn the heat off and transfer the cabbage to a bowl. Stir in the lemon juice, mint leaves, peanuts, and salt and serve.

3 tablespoons light sesame oil

1 teaspoon black mustard seeds

Pinch of asafoetida

8 to 10 kari leaves, chopped

1 small purple cabbage, sliced

1 serrano chile, sliced

Juice of 1 lemon

2 tablespoons chopped fresh mint leaves

1 cup roasted peanuts, chopped

1 teaspoon sea salt

Notes & Variations

Instead of asafetida, use 1 teaspoon minced garlic.
Try cumin seeds instead of mustard seeds.

Tags:

15 Min

Tags:

15 Min

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