• 3 Ratings

Coconut and hot green chiles add a burst of flavor to this vegetable side dish recipe.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 12-inch skillet heat the oil over medium-high heat. Add mustard seeds and asafetida. Cook and stir for 30 seconds. Add cabbage, carrots, coconut, cilantro, chile peppers, sugar, and salt. Reduce heat to medium. Cook and stir for 4 to 6 minutes or just until cabbage is cooked. Remove from heat. Stir in lime juice. Transfer to a serving platter. Sprinkle with peanuts. Serve immediately or at room temperature with lime wedges. Makes 4 servings.

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*Note:

Asafetida is a spice commonly used in Indian cooking to aid in digestion. It has a strong odor that fades with cooking and contributes an onionlike flavor.

Nutrition Facts

290 calories; 20 g total fat; 5 g saturated fat; 6 g polyunsaturated fat; 4 g monounsaturated fat; 621 mg sodium. 523 mg potassium; 24 g carbohydrates; 5 g fiber; 16 g sugar; 6 g protein; 8698 IU vitamin a; 54 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 91 mg calcium; 3 mg iron;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1