Print

Indian Cabbage Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant, tangy, and crunchy Indian cabbage salad with aromatic spices, fresh vegetables, and a perfect balance of textures.

Ingredients

2 cups green cabbage, thinly sliced and chopped

½ cup red pepper, thinly sliced

½ cup green pepper, thinly sliced

½ cup carrots, julienned

½ cup red onion, thinly sliced

½ cup purple cabbage, thinly sliced and chopped (optional)

1½ tablespoons oil

1 teaspoon black mustard seeds

¼ teaspoon asafetida

½ teaspoon ground turmeric

½ teaspoon red chili powder

1 teaspoon kosher salt

1 lemon, cut into half & juiced

Instructions

  1. In a large mixing bowl, combine the green cabbage, red pepper, green pepper, carrots, red onion, and purple cabbage (if using).
  2. In a small pan, heat the oil over medium heat.
  3. Add the mustard seeds to the pan and let them pop for 20-30 seconds.
  4. Once the mustard seeds have popped, add the asafetida, ground turmeric, red chili powder, and kosher salt. Stir well and let the spices cook for a few seconds.
  5. Pour the spiced oil mixture over the chopped vegetables in the bowl and toss everything together until well combined.
  6. Squeeze the juice of the lemon over the salad and mix again to ensure everything is evenly coated.
  7. Serve immediately or allow it to sit for a few minutes to allow the flavors to meld.

Notes

Feel free to add fresh cilantro or mint for added freshness.

Roasted peanuts or cashews can be added for extra crunch.

For a sweeter taste, add a teaspoon of honey or sugar.

A dash of garam masala can be added for deeper flavor.

This salad is best enjoyed fresh, though it can be stored for up to 2 days in the fridge.

Nutrition

Find it online: https://familydinnercooking.com/indian-cabbage-salad/