Warm Cabbage and Coconut Slaw


by: Peri's Spice Ladle

Spiced warm slaw made with shredded cabbage and grated coconut; cooked down in an oil tempering of whole spices and fresh aromatics, all brought together with a hint of nutmeg and drizzle of tangy lime juice.Perfect for a simple weeknight meal or as a room temperature side for parties.


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serves: 4

1 lb shredded cabbage (about 1/2 a medium head of cabbage)

1/2 cup fresh shredded coconut OR desiccated coconut (see notes)

tablespoon 1½ canola oil

1 teaspoon black mustard seeds

3-4 cloves garlic cloves, chopped (2 teaspoons chopped garlic)

6-7 leaves curry (if unavailable, leave them out, there's plenty of flavor going on)

2 whole Thai green chilies or 1 Serrano pepper (optional, for a subtle spice kick)

1/2 teaspoon ground red chili or Cayenne pepper

1/2 teaspoon ground turmeric

teaspoon ¾-1 salt, to taste

1/4 teaspoon ground nutmeg

1 tablespoon lime juice

2 tablespoons chopped cilantro

Nutrition Facts
Warm Cabbage and Coconut Slaw

Servings Per Recipe: 4

Amount per Serving

Calories: 100

  • Total Fat: 5.6 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 649.1 mg
  • Total Carbs: 12 g
  •     Dietary Fiber: 3.8 g
  •     Sugars: 5.7 g
  • Protein: 2.5 g

how is this calculated?

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1.  Heat canola oil in a sauté pan and add mustard seeds, chopped garlic, curry leaves and whole chili to it; always watch out for spattering when adding ingredients to hot oil. Turn off the flame if needed, while adding these ingredients.

2.  Stir for about half a minute and add the shredded cabbage and grated coconut. Sprinkle ground red chili or Cayenne pepper and turmeric over the cabbage. Stir and cook covered for 7-10 minutes on a low flame. Cabbage has its own moisture content, so no additional water is required.

3.  Next add salt and ground nutmeg, stir for another minute. It’s important to add salt after the cabbage has cooked, else salt releases water from raw vegetables, if added earlier in the cooking process.

4.  Turn off the flame, sprinkle lime juice and chopped cilantro, and leave covered for the flavors to blend. Pull out & discard the whole chilies at this stage, if desired.

5.  Serve spiced warm cabbage and coconut slaw as a vegetable entrée or side to your favorite meat, accompanied by Indian flatbread like rice-n-lentil crepe ‘Dosa’, wheat-based Roti-Chapati, or good ole bread rolls.

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