Serves: 4
Total Calories: 124

1 tablespoon sesame seeds, dry-roasted
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 small red onion, cut in half lengthwise and thinly sliced
2 cups shredded green cabbage
1 green bell pepper, cut into thin matchsticks
4 small tomatoes cut into thin wedges
1 tablespoon coconut or peanut oil
1 teaspoon mustard seeds
4 whole dried red chili peppers, such as chile de arbol
10 to 12 fresh curry leaves
1 tablespoon distilled white vinegar
1/4 teaspoon salt, or to taste

1. Roast the sesame seeds. Then in a large serving bowl, mix the onion, cabbage, bell pepper, and tomatoes.

2. Heat the oil in a small nonstick wok or saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the red chili peppers and curry leaves and cook, stirring, about 30 seconds. Add the vinegar and salt and transfer the mixture to the salad. Toss well, and garnish with sesame seeds. Refrigerate up to 2 hours, and serve chilled.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 124
Calories from Fat: 30

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