Ingredients

• 1/4 medium head cabbage, very finely shredded

• 2 medium carrots, peeled and grated

• Dressing:

• Juice of 1 lime/lemon or 2 tbsp. Mayonnaise

• Freshly ground black pepper

• 1 tsp. rock salt

• 1 tsp. cumin, dry roasted and coarsely ground*

• 1-2 tbsp. peanuts with skin, roasted in a microwave for 6 minutes (3 minutes, stir, 3 minutes).

• You can also add a couple of sliced green chillies.

• Tarka or tempering (optional):

• 1 tsp. oil (olive is good)

• 1/2 tsp. black mustard seeds or rai

• 6-7 curry leaves

• *Dry fry cumin seeds on a griddle or tava until a nice, roasted aroma fills the kitchen.

Instructions

1. Place cabbage, carrots, salt, pepper and cumin in a bowl. Dribble lemon juice on top and mix well.

2. Cover with a cling film and chill in a fridge.

3. Just before serving, garnish with peanuts and temper as below.

4. Tempering or tarka:

5. Heat oil in a ladle.

6. Add mustard seeds. As soon as they splutter, add curry leaves. Stir for a few seconds and pour over the salad.

7. Mix and serve.

8. Also see Salad Selection.