The first time I tasted this dish was in South India. While studying in Austria, one of my early jobs involved making salads, where I learned to prepare a delicious Sauerkraut Salad.

The Thoran Coleslaw reminded me of that, making it a perfect side dish for any meat or fish curry on those hot summer nights.
 
 

Ingredients:

- 2 cups shredded cabbage
- 1 carrot, grated
- 1/2 cup grated coconut
- 1 green chili, finely chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric
- 1 tablespoon vegetable oil
- Salt to taste
- Juice of 1 lime
- Fresh cilantro, chopped (optional)

 
Instructions:
1. Heat the vegetable oil in a pan over medium heat.

2. Add the mustard seeds and cumin seeds, and let them splutter.

3. Add the green chili and turmeric, stirring for a few seconds.

4. Add the shredded cabbage and grated carrot, cooking until slightly tender but still crisp, about 5-7 minutes.

5. Stir in the grated coconut and salt, mixing well.

6. Remove from heat and add lime juice. Garnish with chopped cilantro if desired.

7. Serve as a side dish to meat or fish curries, or enjoy as a vegetarian option.