Recipe credit: Darshana Muzumdar
Serves 4-6 as part of an Indian meal
This koshimbir is particularly delicious if organic cabbage is used.
- ½ kg cabbage
- 2 large onions, finely chopped
- ¼ coconut, freshly scraped/grated
- 4-6 green chillies
- ½ lemon, juiced (use more if you like a little sour in your food)
- Salt to taste
- ½ to 1 cup finely chopped fresh coriander (optional)
Wash and grate or shred the cabbage finely. It’s important for the cabbage to be really fine for this recipe. Slice the chilies if spicy and if not too spicy, cut them fine. Mix and gently crush the salt and green chillies together with the back of a spoon, or if not spicy with your fingers. Add the cabbage, grated coconut, chopped onions, lime juice and the coriander if using. Usually this mix is kneaded gently with the fingers to release the juices of all the ingredients and for them to blend. If you prefer not to do this, mix all the ingredients well and allow to rest for 10-15 minutes. Mix well again so all the flavors are well-blended before serving.
For the Whole-Food Plant-Based (WFPB)
This is a naturally whole plant based dish. The only care you need to take is to use rock salt instead of refined salt. That’s all.
Tip: Apply a little oil, (any oil will do) if your fingers (or any part of the body) starts burning because of green chillies, and it will subside and go away almost instantly.