Shredded cabbage and carrot with mayonnaise are the basic ingredients for a coleslaw salad. Shredded cabbage and carrot is also a bed of noodles to serve your protein and curries on, and is a fairly low carb combination that I often eat, lightly braised in a combination of seeds and dry red chilli to provide a refreshing difference to low carbohydrate diet as well as a filling and versatile meal option.
I have cooked this the way my parents and grandparents before them cook cabbage – the combination of oil, garlic and seeds provide a good balance in taste and depth in flavour. Use coconut oil instead of olive oil for a nutty taste. That this can be enjoyed in my Paleo lifestyle is amazing….and another meal that my ancestors cooked too!
2-3 cups of shredded cabbage and carrots
1/2 small onion finely slice
1-2 garlic cloves, finely diced
1-2 tblsp extra virgin olive oil or coconut oil
1/4 tsp cumin seeds
1/2 tsp black mustard seeds
1-2 dried red chillies, roughly chopped
Himalayan Salt and seasoning as desired.
- Heat the oil in a non stick pan on medium stove-top heat.
- Add in the seeds, garlic and dry chilli, once this begins spluttering after a minute or two, add in the onions and braise until soft.
- Now add in the cabbage and carrot and cook / stir fry for 5-8 minutes. You may after cooking, discard the dry chilli if preferred.
- Salt and season to taste.
Serve as desired.