This is so easy to make. In Goa, this salad is served with almost everything, a side to fish, pork and curry dishes. I sometimes make this 1 or 2 days in advance which starts the fermentation process and gives the salad a much more complex flavour. I cover it and keep it in the fridge
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Ingredients
- 300 g white cabbage finely shredded
- 6 tomatoes chopped
- 6 tbsp coconut or cider vinegar
- 2 green chilli halved and sliced
- 1 28g packet of coriander chopped including stalks
- 1 tsp sugar
- salt and pepper
Instructions
- Put all the ingredients in a bowl, give a good mix with your hands. If you want it slightly fermented, cover and leave for at least 24 hours in the fridge.
Nutrition
Calories: 67kcalCarbohydrates: 14gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 99mgPotassium: 583mgFiber: 5gSugar: 9gVitamin A: 1627IUVitamin C: 55mgCalcium: 50mgIron: 1mg
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