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Gujarati Style Coconut Almond Warm Cabbage Salad {Paleo, Vegan}


  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 5 1x

Description

Gujarati Style Coconut Almond Warm Cabbage Salad is a healthy plant-based dinner side or main!


Scale

Ingredients

  • 1 head Napa cabbage (core removed) shredded or chopped in processor “riced”
  • 1 large carrot (2 medium) shredded
  • 3/4 cup to 1 cup almond, chopped and toasted
  • 1/4 cup unsweetened coconut, shredded (toasted)
  • 1 tsp garlic, minced
  • 23 tsp mustard seed
  • 1/4 tsp or more Salt and black or white pepper (to taste)
  • 12 tbsp oil (avocado or coconut oil work best)
  • 23 green or spicy red chili peppers, sliced
  • 1/21 tbsp apple cider vinegar or juice of lime
  • 1 tbsp coconut sugar (optional)
  • Cilantro to garnish/tabasco

Instructions

  1. Wash vegetables. Chip cabbage into quarters and remove the core. Shred cabbage in processor or finely chop. You can place a quarter at a time in the food processor.
  2. Chop, shred carrot. Slice your peppers. Remove seeds if you don’t want spicy.
  3. Place cabbage in bowl. Remove excess water from cabbage by pressing a paper towel on top. Drain bowl of excess water.
  4. Add carrot to cabbage mix. Then mix in your salt, pepper, garlic.
  5. Chop your almonds unless you buy pre chopped.
  6. If you are toasting your coconut and almonds, preheat oven to 400F. Quickly toast your coconut and almonds
  7. on a lined baking tray for 5 minutes or until golden brown coconut. Almonds will just be lightly toasted. Remove and set aside. See notes for quick toasting.
  8. Next heat a large frying pan with your oil over medium.
  9. Add mustard seed and cover slightly with top so they don’t pop out.
  10. Once they start “popping”, add your cabbage, carrot, peppers, 1/4 tsp salt and white pepper. Mix together.
  11. Next add optional coconut/palm sugar, apple cider vinegar or lime juice, and 3/4 cup of your almonds/coconut mix. Save some for the garnish/topping.
  12. Mix and cook 3-4 minutes on medium heat.
  13. Remove from heat and place into large bowl. Garnish with extra almond/coconut, cilantro and tabasco if desired. Serve into bowls or family style. Extra salt/pepper if desired.

Notes

*Note: Quick toast in toaster oven. Spread almonds and coconut together on lined toaster oven tray. Toast for 3-5 minutes in toasted oven @ 350-400F.

If you can’t find spicy red or green chili peppers, you can use thai birds eye peppers or jalapeños.

This keeps well for a few days covered in fridge.

If you are wanting a whole 30 dish , omit sugar.

  • Category: Main
  • Cuisine: Indian

Nutrition

  • Serving Size: 1
  • Calories: 219
  • Sodium: 239.3mg
  • Fat: 17g
  • Saturated Fat: 3.7g
  • Carbohydrates: 12.9g
  • Fiber: 5.9g
  • Protein: 8.2g

Keywords: cabbage salad

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