Carrot and Cabbage Salad

Tonight we are having an Indian feast. I am out of school now, so I am cooking tonight with a bit more ingredients than I have been the last five weeks. I have 10 to 15 recipes to post, so I will be working on those over the next few weeks. I am looking forward to a bit of summer and time with the girls. We will be sticking close to home, but spending time with friends and family. Can't get any better than that. Thanks again to Lee Anna for the wonderful recipes.

So, the menu tonight will be:

Soupy Chicken (posted previously)
Curry Potatoes and Sausage (posted previously)
Carrot and Cabbage Salad
Steamed Asparagus (with a bit of salt and butter)
Steamed Rice
Naan (a flat bread) (will be posted in the next couple of days)

Here is the recipe for Carrot and Cabbage Salad from Lee Anna Finney Darji

Ingredients

2 C shredded carrots
2 C thinly sliced cabbage
1 t chopped green Thai chilies
¼ t tumeric
¼ t salt
¼ t sugar
2 curry leaves (if you can’t find them, just leave them out or use 1 bay leaf)
½ t black mustard seeds
1 T vinegar
1 T chopped cilantro

Directions

In a non-stick frying pan, heat 1 T oil. Add the mustard seeds and curry leaves; once it starts popping, add the carrots, cabbage, and the rest of the ingredients. Cook about 1 minute. Remove from the heat and empty into a large bowl. Add the vinegar and chopped cilantro.