1. Heat the sunflower and coconut oils in a wok. 2. Add the cumin and mustard seeds; when the seeds start popping, turn off the heat. 3. Add the asafetida powder, torn curry leaves and red chili pepper and let them sizzle. 4. Add the freshly shredded coconut to the hot oil and lightly toast. 5. Once the coconut stops sizzling, about 2 minutes, add the cabbage and salt and toss gently. 6. The cabbage will wilt lightly on the outside, yet maintain its crunch and freshness on the inside. 7. Garnish with cilantro and cashews. ---------------------------------------------------------------------------
Nutrition
Ingredients
