Best Spiced Indian Raw Cabbage Salad Recipes
INDIAN CABBAGE SALAD
Steps:
- Mix all the veggies in a medium bowl.
- Heat oil in a small saucepan over medium heat. Once the oil is hot and shimmering, add mustard seeds and allow them to pop. Turn the heat off once the mustard seeds start to pop. Add asafetida, turmeric & red chili powder.
- Pour this tempering over the veggies. Add salt and lemon juice. Mix well and enjoy.
Nutrition Facts : Calories 77 kcal, Carbohydrate 9 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 487 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CABBAGE AND CARROT THORAN-STYLE SALAD (INDIAN SALAD)
A surprising flavour combination that's knock-your-socks-off-good: Finely shredded cabbage and carrot are tossed with a spiced coconut Indian "sambal" of sorts. Based on the traditional Indian Thoran dry curry, this Indian Salad ridiculously delicious!Note: Pictured salad is a double batch of the recipe written below
Provided by Nagi
Categories Side Salad
Number Of Ingredients 15
Steps:
- Melt oil in a large non-stick skillet over medium high heat.
- Add black mustard seeds and cook for 30 seconds - they will pop and sizzle
- Add cumin seeds and cook for 30 seconds.
- Add eschalot and onion, cook for 3 minutes until translucent but not coloured.
- Add garlic and green chilli, cook for 2 minutes until softened but not golden.
- Add turmeric and curry leaves, cook for 30 seconds.
- Add coconut, water and salt. Cook until water mostly evaporates - about 3 minutes.
- Place carrot and cabbage in a large bowl. Add hot coconut mixture. Toss well - the cabbage should wilt from the heat.
- Taste and check if it needs more salt for your taste.
- Toss through coriander. Serve warm or at room temperature. Best eaten on the day of making. See Note 7 regarding reheating/making ahead.
Nutrition Facts : Calories 141 kcal, Carbohydrate 10 g, Protein 2 g, Fat 11 g, SaturatedFat 10 g, Sodium 410 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SPICED INDIAN RAW CABBAGE SALAD
I am trying to duplicate a cabbage dish we have eaten up at the East Indian restaurant, the Taj Palace. I found this recipe on the internet, it's not exactly the same as the one we eat, but it's close and really delicious.
Provided by Jo Zimny
Categories Other Salads
Time 1h35m
Number Of Ingredients 6
Steps:
- 1. Combine the shredded cabbage and the salt in a large bowl. Mix it up well with your hands and let it sit for 1 hour so the salt can extract the water from the cabbage.
- 2. When the hour is up put the cabbage on a cotton tea towel and roll up the ends and squeeze the water out of the cabbage. Blot the cabbage with paper towels, you want it as dry as possible. You want it to be crunchy but not hard.
- 3. Clean out the bowl you used to emaciate the cabbage and dry it well. Put the cabbage back into the bowl.
- 4. Heat the coconut oil with the mustard seeds until they start to pop. The pour the oil and seeds through a fine sieve so the oil drains off. Cool the seeds in the sieve.
- 5. Add the cooled mustard seeds to the cabbage along with the turmeric and sesame oil.
- 6. Toss this very well. The mustard seed in this is slightly pungent. If you don't eat this right away, the salad will last 2-3 days in the fridge.
- 7. This is a very tasty and healthy salad.
- 8. Enjoy!
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