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Cooked Cabbage Carrot Salad
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.
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