Entree: India – Manipur – সিংজু ➤ Singju (Spicy mixed-vegetable Manipuri salad tossed with roasted legumes, aromatic herbs, and fermented fish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 6 cups (420 g) finely shredded green cabbage (or napa cabbage)
- 2 cups (150 g) grated carrot
- 1 cup (130 g) thinly sliced banana flower or lotus stem, blanched if desired (optional)
- 1/2 cup (60 g) fresh cilantro leaves, chopped
- 1/2 cup (60 g) green onions or chives, thinly sliced
- 4–6 small green chilies, thinly sliced (to taste)
- 3 tbsp (45 ml) mustard oil
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 g) ngari (fermented fish), crumbled or minced
- 1/2 cup (70 g) roasted unsalted peanuts, coarsely crushed
- 1/3 cup (40 g) roasted chickpea flour or roasted chana dal powder (toasted and ground)
- 2 tbsp (20 g) toasted white sesame seeds
- 1 tsp (5 g) roasted red chili powder or to taste
- 1 tsp (5 g) salt or to taste
- 1 tsp (5 g) sugar (optional, to balance)
- 2 tbsp (30 ml) water (if needed to moisten)

Instructions

1. In a large bowl, combine shredded cabbage, grated carrot, optional banana flower or lotus stem, chopped cilantro, sliced green onions, and sliced green chilies.
2. In a small skillet over low heat, warm the mustard oil until it just begins to shimmer; remove from heat and let cool slightly. Stir in lime juice.
3. Add the crumbled ngari to the warm oil mixture and mix briefly to combine, then pour the mixture over the vegetables.
4. Sprinkle the roasted chickpea flour (or ground roasted chana dal), crushed roasted peanuts, toasted sesame seeds, roasted chili powder, salt, and sugar over the vegetables.
5. Toss everything thoroughly with your hands or tongs so the dry powders and peanuts evenly coat the vegetables; add 2 tablespoons water if the mixture seems too dry.
6. Taste and adjust seasoning with more salt, lime, or chili as desired. Let sit 10–15 minutes to meld flavors, then serve at room temperature.