Directions:
- Heat the sunflower and coconut oils in a wok.
- Add the cumin and mustard seeds; when the seeds start popping, turn off the heat.
- Add the asafetida powder, torn curry leaves and red chili pepper and let them sizzle.
- Add the freshly shredded coconut to the hot oil and lightly toast.
- Once the coconut stops sizzling, about 2 minutes, add the cabbage and salt and toss gently.
- The cabbage will wilt lightly on the outside, yet maintain its crunch and freshness on the inside.
- Garnish with cilantro and cashews.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.29 Kcal (1312 kJ) | ||
| Calories from fat | 243.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.02g | 42% | |
|---|---|---|---|
| Sodium | 418.87mg | 17% | |
| Potassium | 419.76mg | 9% | |
| Total Carbs | 15.12g | 5% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 6.93g | 14% | |
| Vitamin C | 42.8mg | 71% | |
| Iron | 3.2mg | 18% | |
| Calcium | 48.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 210.89 Kcal (883 kJ) | ||
| Calories from fat | 163.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.19g | 42% | |
|---|---|---|---|
| Sodium | 281.95mg | 17% | |
| Potassium | 282.55mg | 9% | |
| Total Carbs | 10.18g | 5% | |
| Sugars | 3g | 18% | |
| Dietary Fiber | 2.2g | 13% | |
| Protein | 4.66g | 14% | |
| Vitamin C | 28.8mg | 71% | |
| Iron | 2.2mg | 18% | |
| Calcium | 32.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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