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Home Indian Recipes

Cabbage & Carrot Thoran-style Indian Salad

By:Nagi
Published:24 Feb '21Updated:9 Aug '21
51 Comments
Recipe v Dozer v

A surprising flavour combination will knock your socks off! This salad is made with finely shredded cabbage and carrot, tossed with a spiced Indian coconut “sambal” of sorts (in India they might call it a “dry chutney”). Based on the traditional South Indian Thoran dry curries, this is ridiculously delicious!

Wooden spoons tossing Cabbage and Carrot Thoran-style salad (Indian Salad)

Thoran-style Indian salad?

Thoran is a staple vegetable-based “dry curry” found in the southern India. It consist of chopped vegetables cooked with grated coconut, curry leaves and is lightly flavoured with turmeric and maybe a couple of other spices.

It can be made with many different vegetables such as cabbage, carrot, okra, onion, natives vegetables, or a mix.

For the past year, I’ve been obsessively making the green bean version – which I will publish one of these days, because it’s so damned good!

But today, I’m sharing a salad version of Thoran, made using a spiced coconut flavour base tossed through a cabbage and carrot salad.

No, it’s not strictly authentic, but the flavours are true. I am using raw vegetables here to introduce freshness to the dish. And it’s absolutely delicious – I would not share such an obscure recipe if I felt it wasn’t exceptional!!

Cabbage and Carrot Thoran-style salad (Indian Salad) in a big bowl, ready to be served

What you need for this Thoran-style Indian Salad

Here’s what you need. Note: the ingredients pictured below are for a double batch of the recipe written below, and all the photos pictured in post are a double batch. I was feeding a crowd! 🙂

Cabbage Carrot Thoran-Style Indian Salad ingredients

The three ingredients that give this a truly authentic Indian flavour are the coconut, black mustard seeds and curry leaves. All three are key ingredients in traditional Thoran, on which this salad recipe is based.

  • Black mustard seeds – They look like poppyseeds but are fragrant and have a slight horseradish-like bite to them.  They’re not spicy, more a fresh zing.

    ~ $1.50 in small packs at Indian grocery stores – my local is Indian Emporium in Dee Why on the Northern Beaches, Sydney. Also sold in the Indian food section at some Woolworths (Australia) $1.70, and online – it’s a small, light pack so postage should be minimal! Also used in Samosas, Eggplant Curry, Dal and in this Vegetable Samosa Pie which is to-die for! 

  • Curry leaves – I just love the smell of fresh curry leaves. They smell like curry powder, but in fresh curry leaf form! (Though just so you know, curry powder isn’t derived from curry leaves. ) Curry leaves are a staple herb in South Indian / Sri Lankan cooking, and impart an incredible and unique perfume into anything it’s used in.

    They’re fairly accessible nowadays for Sydney-siders. They are sold at Harris Farms, most Coles and most Woolworths. They keep for a long time in the fridge – as in several weeks – or can be frozen. 

    This too is used in Eggplant Curry, Dal and the Vegetable Samosa Pie.  Substitute: dried curry leaves (not quite the same, but it’s the best sub) or Garam Masala powder;

  • Coconut – While fresh is traditional and best, it’s hard to source. I’ve used desiccated coconut here instead. I think it works especially well because it disperses thoroughly throughout the salad. However, larger grated strands would also work well. Be sure to use unsweetened;

  • Cumin and turmeric – Very common spices used in Indian cooking;

  • Fresh green chilli – Here I’m using a cayenne pepper. Being a large chilli, it’s not that spicy. This dish isn’t spicy in general – the chilli just gives it a nice background warmth;

  • Eschalot (USA: shallot) – Those brown baby onion-type alliums which are sweeter and more delicate than regular onions. Can’t find them? Just use more onion instead;

  • Cabbage and carrot – You’d never expect them to work so well with the coconut and Indian spices, but they do! All those flavours really transform the ordinary into extraordinary!


How to make it

This is a bit of an unusual salad in that it doesn’t involve a liquid dressing that is tossed through fresh greens.

Rather, we are making a cooked, spiced coconut “sambal” of sorts, which is then tossed through finely shredded cabbage and carrot. The heat from the mixture wilts the cabbage and carrot a bit, as well as of course adding all those delightful (and authentic!) Indian flavours!

Coconut topping for Indian Coconut Cabbage Carrot Salad
Indian Cabbage Carrot Salad in a bowl, ready to be tossed

What to serve Cabbage & Carrot Thoran-style Indian Salad with

I find that this salad is flavourful and interesting enough to serve as an excellent and satisfying vegetarian – indeed, vegan – meal. But actually, it was created to serve as a side salad for a menu for Indian Week!

What’s Indian Week, you ask? It’s a week where I am sharing three brand new, iconic Indian recipes to make your very own Indian feast:

  1. Palak Paneer – The famous Indian Spinach Curry with homemade Paneer (cheese!)

  2. Naan – This recipe, FIVE YEARS in the making, is finally here!

  3. Samosas – Oh yes we did … and it’s AMAZING!!!

  4. Cabbage & Carrot Thoran-style Indian Salad – This recipe.

Try serving this salad alongside protein-heavy Indian mains or curries, such as on of these:

Tandoori Chicken served with saffron rice and minted yogurt sauce
Oven Baked Tandoori Chicken
Rogan Josh with steamed Basmati Rice and cucumber salad
Rogan Josh
Butter Chicken served over basmati rice in a bowl, ready to be served
Butter Chicken
Homemade India lentil curry (Dal) served over rice in a rustic white bowl, ready to be eaten.
Dal (Indian Lentil Curry)
Overhead photo of chicken tikka masala on basmati rice in a dark rustic bowl with a piece of naan wedged in on the side.
Chicken Tikka Masala
Overhead photo of chicken tikka masala on basmati rice in a dark rustic bowl with a piece of naan wedged in on the side.
Curries

Enjoy! – Nagi x

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Wooden spoons tossing Cabbage and Carrot Thoran-style salad (Indian Salad)

Cabbage and Carrot Thoran-style Salad (Indian Salad)

Author: Nagi
Prep: 15 mins
Cook: 10 mins
Side Salad
Indian
4.88 from 16 votes
Servings5
Tap or hover to scale
Print
A surprising flavour combination that's knock-your-socks-off-good: Finely shredded cabbage and carrot are tossed with a spiced coconut Indian "sambal" of sorts. Based on the traditional Indian Thoran dry curry, this Indian Salad ridiculously delicious!
Note: Pictured salad is a double batch of the recipe written below

Ingredients

  • 2 tbsp coconut oil , unrefined (Note 1)
  • 3/4 tsp black mustard seeds (Note 2)
  • 3/4 tsp cumin seeds
  • 3 eschalots (USA: shallots) , finely diced (Note 3)
  • 1/2 onion (large), finely diced
  • 3 garlic cloves , finely minced
  • 1 green chilli , deseeded and finely chopped (Note 4)
  • 12 curry leaves , fresh (Note 5)
  • 1/2 tsp tumeric powder
  • 1/2 cup desiccated coconut , unsweetened (Note 6)
  • 1/2 cup water
  • 3/4 tsp salt
  • 1/4 small red cabbage , very finely sliced (~6 cups)
  • 2 small carrots or 1 very large carrot , peeled and finely shredded

Garnish:

  • 1/4 cup fresh coriander/cilantro leaves , roughly chopped

Instructions

  • Melt oil in a large non-stick skillet over medium high heat.
  • Add black mustard seeds and cook for 30 seconds – they will pop and sizzle
  • Add cumin seeds and cook for 30 seconds.
  • Add eschalot and onion, cook for 3 minutes until translucent but not coloured.
  • Add garlic and green chilli, cook for 2 minutes until softened but not golden.
  • Add turmeric and curry leaves, cook for 30 seconds.
  • Add coconut, water and salt. Cook until water mostly evaporates – about 3 minutes.
  • Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well – the cabbage should wilt from the heat.
  • Taste and check if it needs more salt for your taste.
  • Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making. See Note 7 regarding reheating/making ahead.

Recipe Notes:

1. Coconut oil – Unrefined has an intense coconut flavour which reinforces the lovely coconut taste of this dish. Refined coconut oil is for general cooking and has had the coconut oil removed. If you cannot find unrefined coconut oil, vegetable oil is fine to use (but the dish won’t have as strong a coconut flavour).
2. Black mustard seeds  – A key ingredient for authentic flavour. They look like poppyseeds, have a horseradish-like pungency with distinct aroma ~ $1.50 in small packs at Indian grocery stores (my local is Indian Emporium in Dee Why, Sydney). Also sold in the Indian food section at some Woolworths (Australia) $1.70, otherwise try online.
Substitutes (starting with best):
  • Brown mustard seeds
  • Yellow mustard seeds
  • 1/2 tsp Garam Masala (different flavour, but is intended to make up for absence, add with turmeric)
See in post for other recipes using black mustard seeds.
3. Eschalots (USA: shallots) –  The small, elongated brown onion-like alliums which are more delicate and not as sharp as regular brown or yellow onions.
4. Green chilli – Fresh whole cayenne pepper. This dish is not spicy, and this large chilli just provides a subtle background warmth.
5. Curry leaves – A key ingredient in South Indian cooking which gives this dish a real authentic flavour! Sub 10 dried curry leaves. Curry leaves are fairly accessible nowadays for Sydney-siders, being sold at Harris Farms, most Coles and Woolworths. Freezes perfectly, see in post for other recipes using curry leaves.
Substitute:
  • Dried curry leaves (not quite the same, but it’s the best sub);
  • 1 tsp Garam Masala powder (add it with rest of spices).
6. Desiccated coconut – The finely shredded version, unsweetened.
7. Make ahead – this salad is best served slightly warm to bring out the flavours from the coconut “sambal”. However, raw cabbage isn’t great when reheated the next day – the smell is not very nice!
So if you are expecting leftovers or intend to reheat, it is best to cook the cabbage instead of just wilting it, as per the recipe. Just add all the cabbage and carrot into the skillet and cook it until wilted. 
You could also do the same with leftovers ie just toss it in the skillet to cook the cabbage, then it will reheat fine the next day.
8. Adapted from this Bean Thoran recipe.

Nutrition Information:

Calories: 141cal (7%)Carbohydrates: 10g (3%)Protein: 2g (4%)Fat: 11g (17%)Saturated Fat: 10g (63%)Sodium: 410mg (18%)Potassium: 243mg (7%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 4270IU (85%)Vitamin C: 69mg (84%)Calcium: 50mg (5%)Iron: 1mg (6%)
Keywords: coconut salad, Indian Salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Dozer with his friends at the Golden Retriever Boarder’s place. He’s the gold one, ignoring me.

Dozer with his golden retriever friends
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Hi, I'm Nagi!

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51 Comments

  1. Averil says

    November 5, 2022 at 3:46 pm

    5 stars
    This is beyond delicious!
    I’d been meaning to try it for ages, it sounded pretty good. It’s not good. It’s way waaay better than just good. Totally unexpected flavours from a cabbage salad, yum. Perfect with dal and roti.
    Thanks Nagi! (PS just got your cookbook here in NZ, it’s fabulous!)

    Reply
  2. Kristen Morgan says

    June 15, 2022 at 6:36 pm

    5 stars
    Fantastic!! I had to tweak the veggies based on what I had, and it was still delicious! Definitely making this again!

    Reply
  3. Shelly says

    June 7, 2022 at 8:19 am

    Can I use fresh coconut chunks?

    Reply
  4. Melanie Sim says

    April 19, 2022 at 8:33 am

    5 stars
    This is seriously such an underrated recipe! I’ve only made it once, and now find myself craving it all the time. Absolutely delicious, and unlike anything I’ve had before.

    Reply
    • Nagi says

      April 19, 2022 at 2:38 pm

      It is always great to have an unusual and colourful salad recipe handy!! N x

      Reply
  5. Ruth says

    April 13, 2022 at 9:16 am

    5 stars
    I made this a few weeks ago as a side dish for Rogan Josh. It was a huge hit! I will definitely make it again.

    I didn’t have red cabbage at the time so I used Chinese cabbage since that is what I had on hand. It was still incredible! Next time, I want to try it with red cabbage.

    Reply
    • Nagi says

      April 13, 2022 at 5:01 pm

      Woo hoo!! I am happy you liked it Ruth!! N x

      Reply
  6. Yas says

    January 24, 2022 at 8:53 pm

    5 stars
    This was excellent! It’s very similar to a Sri Lankan dish called mallung, which makes sense as Sri Lankan and South Indian food are similar.

    I made the coconut mixture as directed and used julienned carrot, shredded red cabbage and shredded kale in the salad. The mix was colourful and totally delicious. Thank you!

    Reply
  7. Jasmine says

    November 21, 2021 at 5:10 pm

    5 stars
    Seriously good compliment to an Indian-style meal. We’d run out of onions and didn’t have shallots but it was still a hit! Quick, easy and tasty. Really nice to try something different (that we wouldn’t think of ourselves).

    Reply
  8. Ranjan says

    July 21, 2021 at 12:11 am

    Decent recipe. A bit of information. Thoran is a recipe from the Indian state of Kerala. It is not an obscure recipe for most of southern India. Unfortunately most Indian food outside of India has this repetitive pattern of the same half a dozen dishes from the Punjab region. Read books by Madhur Jaffrey and Priya Krishna for instance to understand the breadth and depth of Indian cuisine.

    Reply
    • Nagi says

      July 21, 2021 at 10:06 am

      Great information – thank you so much Ranjan!!!! N x

      Reply
  9. Azurewren says

    July 20, 2021 at 8:48 pm

    Hi, this looks so delicious, I am going to have to try it.

    I have people I cook for who are allergic to onion and its various relatives. Are there alternatives that can be used that still keep to the Indian flavours/style? Quite often I use celery as an alternative, but it doesn’t seem right for this dish. Your advise is welcome!

    Reply
    • Nagi says

      July 21, 2021 at 7:30 pm

      Hi Azurewren, how about leek – that might get close to the flavour? N x

      Reply
      • Azurewren says

        July 21, 2021 at 7:43 pm

        Unfortunately Leek is also a member of the allium (onion, etc) plant family.

        See this article about the allergy: https://www.popsci.com/animal-vegetable-miserable/

        Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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