Cooked Indian Coleslaw Salad

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Ayurveda favours foods that are at leat lightly cooked so that they are easier to digest. Raw cabbage can increase vata (the air quality in the colon) and hence can contribute to gas and bloating. This quick cooked spiced cabbage salad option is perfect to prevent this. The spices used help balance both the flavour an qualities so that you do not experience the adverse effects on the digestion.

Ingredients:
1 tbsp ghee or coconut oil
½ tsp mustard seeds
½ tsp fenugreek seeds
2 cups shredded cabbage
1 cup carrot match sticks
½ tsp turmeric
¼ tsp asafoetida
1 medium chillies (optional)
1 tsp salt
Lemon to taste
Coriander or parsley for garnish

Method:

  • Wash the cabbage, peel off the outer layer and shred cabbage into thin long strips. Chop the carrots into match sticks

  • Slice each green chillies into 4 diagonal slices, remove seeds to reduce heat

  • Add oil to a heavy based pan. Sauté the whole spices for 30 seconds until the mustard seeds pop

  • Add the prepared cabbage, carrot, chillies, salt, turmeric

  • Cook down on medium heat until soft with bite about 10-12 minutes

  • Add lemon and coriander and serve.

You can use this mix as a filling for wraps while hot. I like to add some hummus or a little tahini for added flavour of a green coriander chutney.