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COMMUNITY JOURNAL

Recipe: Summer Cabbage Salad

This Ayurvedic steamed cabbage salad is the embodiment of balanced, fresh, flavorful, and simple. It has quickly become one of my all-time favorites since first making it to serve to the attendees at EXPLORE Retreat. And while it is a warm salad, the healing balance of spices and cilantro are very cooling for the body and the digestive system, which makes it the perfect side dish for the hot Summer season! (Though, I can easily eat this year-round! It’s my favorite accompaniment to a yummy bowl of Kichari. Recipe coming soon!)

WHAT YOU NEED

2 cups shredded coconut
1 cup chopped cashews
2 mild green chilis, chopped
2/3 cup chopped fresh cilantro
2 tablespoon lemon juice
2/3 teaspoon turmeric
2/3 teaspoon coriander
2/3 teaspoon cardamom
2 tablespoon ghee (or coconut oil)
2 teaspoon mustard seeds
Salt to taste (course pink Himalayan salt)

WHAT YOU NEED TO DO

Lightly steam cabbage for 5-8 minutes. In a large bowl, combine the cabbage, coconut, cashews, green chili, lemon juice and cilantro. Add salt to taste. Heat the ghee (oil) in a small pan. Add the mustard seeds. As they pop, add the turmeric, coriander, & cardamom. Incorporate and remove from heat. Allow dressing to cool slightly. Pour over the salad mixture and toss well. Serve immediately or chill.

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Original recipe by    Maharishi Ayrurveda   . Photo by    Cook Republic   .

Original recipe by Maharishi Ayrurveda. Photo by Cook Republic.

 

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