Adapted from a recipe by Raghavan Iyer, author of “The Turmeric Trail.”
1 pound cabbage 1 to 2 fresh green Serrano chiles, stems discarded (or half a Scotch bonnet), minced 1/4 cup dry-roasted peanuts 1/4 cup dry unsweetened coconut shreds 1/4 cup finely chopped fresh cilantro leaves and tender stems 1 1/2 teaspoons coarse kosher or sea salt Juice from 1 medium-size lime 2 tablespoons canola oil 1 teaspoon black or yellow mustard seeds 1/4 teaspoon ground turmeric
Cut cabbage into thin shreds and put in a large bowl. Add peppers.
Pulse the peanuts in a food processor until the consistency of coarse bread crumbs. Add to cabbage mixture. Add the coconut, cilantro, salt, and lime juice.
Heat the oil in a small skillet over medium-high heat. Once the oil appears to shimmer, add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Remove the pan from the heat and sprinkle in the turmeric. Pour over the cabbage.
Thoroughly combine the contents in the large bowl. Serve either at room temperature or chilled.