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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Eazyman shetu
[email protected]This salad is a great way to use up leftover cabbage. It's also a great way to get your kids to eat their vegetables.
Md Jafarullah
[email protected]I love the pop of color this salad adds to my plate. It's so vibrant and inviting.
Angela Terry
[email protected]This salad is a great way to cool down on a hot summer day. It's also a great way to get your daily dose of vegetables.
Andrew Terracciano
[email protected]I love the versatility of this salad. You can add or remove ingredients to suit your taste. I like to add some chopped nuts or sementes de girassol for extra crunch.
alexandra bello
[email protected]This salad is a great make-ahead dish. It's perfect for busy weeknights. I just make it ahead of time and then store it in the refrigerator. It's ready to eat whenever I am.
M. Hammad yousaf
[email protected]I'm not a big fan of cabbage, but I actually really enjoyed this salad. The dressing is so flavorful, and it really helps to balance out the bitterness of the cabbage.
Richard TOSS
[email protected]This salad is a great way to use up leftover cabbage. It's also a great way to get your kids to eat their vegetables. My kids love the sweet and tangy dressing.
Ahmed Faruk
[email protected]I love the simplicity of this salad. It's just a few ingredients, but they come together to create a really flavorful dish. I especially love the crunch of the cabbage and the tangy dressing.
Lipi Begam
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with cabbage, carrots, and onions, and the dressing is made with lemon juice and olive oil. It's a healthy and delicious salad that's perfect for lunch or dinner.
khadeja ayed
[email protected]I made this salad for a potluck, and it was a hit! Everyone loved the unique flavor and the fact that it was so light and refreshing. I've already made it several times since then, and it's quickly become a favorite.
Nathan Brown
[email protected]This salad is incredibly easy to make, and it's a great way to use up leftover cabbage. I love that it's not mayo-based, so it's a healthier option. I also appreciate that it can be made ahead of time, which makes it perfect for busy weeknights.
nahid qanbari
[email protected]I'm always looking for new and healthy salad recipes, and this one definitely fits the bill. It's packed with nutrients and has a nice balance of flavors. I was a bit skeptical about the raw cabbage, but it was actually really good. It added a nice c
Miguel Ruiz
[email protected]This salad was a delightful surprise! The combination of cabbage, spices, and lemon juice was so refreshing and flavorful. I especially loved the crunch of the cabbage and the tangy dressing. I will definitely be making this salad again.