Indian Cabbage and Carrot Salad
From the Lite and Luscious Cuisine of India cookbook, by Madhu Gadia. 4 servings.
4 cups cabbage, thinly sliced
1 cup carrots, scrubbed and grated
1 tsp sunflower oil
1/2 tsp mustard seeds
pinch of turmeric
1/2 tsp salt
1/4 tsp black pepper
Heat oil in a heavy skillet on high heat. Add mustard seeds, cover with a lid to avoid splattering and cook for a few seconds until the mustard seeds stop popping. Add the cabbage and carrots and then the turmeric, salt and pepper. Stir to mix. Stir-fry for 3-4 minutes, until heated through. Do not overcook. The cabbage should be just barely cooked. Transfer to a serving platter immediately.