Kerala Cabbage Coconut Coleslaw Recipe

Name: Kerala Cabbage Coconut Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sunflower oil; 1 teaspoon coconut oil; ½ teaspoon cumin seed; ½ teaspoon black mustard seeds; 1 pinch asafetida powder; 5 curry leaves, roughly torn up; 1 medium dried red chili pepper, broken into 3 to 4 pieces; ½ cup coconut, freshly grated (can substitute store-bought unsweetened grated coconut); 4 cups cabbage, shredded; ¾ teaspoon kosher salt; 2 tablespoons cilantro, finely chopped; ½ cup cashews (roasted and salted)

Servings: persons

2 tablespoons sunflower oil
1 teaspoon coconut oil
½ teaspoon cumin seed
½ teaspoon black mustard seeds
1 pinch asafetida powder
5 curry leaves, roughly torn up
1 medium dried red chili pepper, broken into 3 to 4 pieces
½ cup coconut, freshly grated (can substitute store-bought unsweetened grated coconut)
4 cups cabbage, shredded
¾ teaspoon kosher salt
2 tablespoons cilantro, finely chopped
½ cup cashews (roasted and salted)

1
Heat the sunflower and coconut oils in a wok.
2
Add the cumin and mustard seeds; when the seeds start popping, turn off the heat.
3
Add the asafetida powder, torn curry leaves and red chili pepper and let them sizzle.
4
Add the freshly shredded coconut to the hot oil and lightly toast.
5
Once the coconut stops sizzling, about 2 minutes, add the cabbage and salt and toss gently.
6
The cabbage will wilt lightly on the outside, yet maintain its crunch and freshness on the inside.
7
Garnish with cilantro and cashews.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons sunflower oil, 1 teaspoon coconut oil, ½ teaspoon cumin seed, ½ teaspoon black mustard seeds, and more.

Yes, Kerala Cabbage Coconut Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kerala Cabbage Coconut Coleslaw

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