Tender Coconut, Purple Cabbage and Walnut Salad

A quick meal is often a medley of leftovers or front sitters in the refrigerator at home many days a week. Today it was the purple cabbage. I had run out of ideas to use it. Surprisingly it stays fresh and crunchy longer than the regular green cabbage. I had no excuse to dump it. I usually do not waste anything but cabbage is not my favorite vegetable.
I made this quick and easy salad, packed with flavor and nutrition. Unlike the regular salads that are drizzled with vinegar or any other non Indian vinaigrette I decided to give it an Indian touch.

1 cup finely sliced purple cabbage
1/2 cup tender coconut shreds 
1/4 cup boiled bean sprouts
2 tspn chopped walnuts
1 tspn cumin seeds
1 tspn oil
salt to taste
black pepper to taste
1) In a bowl mix the cabbage, coconut, bean sprouts and walnuts.
2) In a small pan, heat the oil, add the cumin seeds and let it splutter
3) Pour this tempering on the cabbage mix.
4) Add salt and pepper and toss well.

Serve and enjoy


salad looks so colorful and yumm
Sravs said…
Nice healthy filling salad !!

Ongoing event CC:Mom’s Recipe
R said…
interesting ingredients, looks so yummy, especially the tender coconut pieces.
Chef Mireille said…
what a unique salad!
Priya Suresh said…
Super catchy and yummy healthy salad.
MyFudo™ said…
The addition of young coconut is unique and gives the salad a refreshing flavor. I love the crunch of purple cabbage.

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