For all salads, salt and curds should be added just before serving.
Ingredients
* cabbage cut into strips
* carrot cut into strips
* salt
* oil
* mustard seeds
* one green chilli
* juice of one sour lime
* coriander leaves
Method
Mix both, add salt, keep for 5 mins.
Heat a little oil, add some mustard seeds.
Squeeze a little water out of the vegetables, and add when the
mustard seeds splutter, with one slit green chili.
Roast on a high flame 1-2 mins.
Remove, add juice of lime and coriander leaves.
Serve.
This salad goes well with jeera rice.