Serves: 4
Total Calories: 60

1 tablespoon peanut oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
2 whole dried red chili peppers, such as chile de arbol
5 fresh curry leaves
2 cups finely shredded green cabbage
2 teaspoons fresh lemon juice
1/2 teaspoon salt, or to taste

Heat the oil in a large nonstick wok or skillet over medium heat and add the mustard and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the red chili peppers and the fresh curry leaves and stir a few seconds, then, add the cabbage and cook briefly - no more than 10 to 15 seconds. If you see the cabbage wilting, transfer it to a large bowl immediately. Add the lemon juice and salt. Toss and serve immediately, or refrigerate 1 to 2 hours to 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: 60
Calories from Fat: 30

More Recipes from the 1000 Indian Recipes Cookbook:
* Salads
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Gingered Shrimp Salad
Gingered Yellow Tomato and Armenian Cucumber Salad
Indian Egg Salad
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Lemon-Marinated Red Onion Rings
Lemony Cabbage Salad with Mustard Seeds
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Mixed Greens with Pan-Roasted Tomatoes
Mixed Sprouted Bean Salad with Potato Vermicelli
Mulit-Colored Warm Tomato Salad
Okra and Radish Salad
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Paneer Cheese Salad with Baby Greens
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Potato Salad with Yogurt
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Red Potato Chaat Salad
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Spicy Dew Bean Salad
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Spinach Salad with Roasted Cumin Seeds
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Sweet Potato Salad with Tamarind
Tandoori Chicken Salad
Taro Root Salad with Ajwain Seeds
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