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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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