Quick Indian Cabbage Salad

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon whole black mustard seeds
• 1 Serrano chilli slit lengthwise
• 5 to 6 curry leaves
• 1/2 small head cabbage, finely chopped or grated on the large hole of a box grater
• 1 medium carrot, grated on the large holes of a box grater
• 2 tablespoons roasted and coarsely ground peanuts
• I tablespoon lime juice from 1 lime
• 1/2 teaspoon sugar
• 2 tablespoons freshly grated coconut flesh
• Kosher salt

Directions

1. Warm the oil in a non-stick skillet over medium heat until it shimmers. Move back from the pan, then add the mustard seeds and let them pop. Stir in the Serrano chilli until its aroma comes up, about 30 seconds. If you are using curry leaves, add them and let them crackle, about 30 seconds. Pour the seasoned oil into a small bowl and let it cool.
2. In a large bowl, combine the grated cabbage, carrot, peanuts, lime juice, sugar, and grated coconut flesh. Add the cooled oil and toss everything together. Salt it to taste, then serve.