This fresh and healthy salad is always a favorite in my house. It’s very easy to prepare and great for entertaining. It’s unique and tasty; I am sure your family and friends will enjoy it as much as mine do. I have made this salad using both the green cabbage and savoy cabbage varieties, both tasted equally delicious. I encourage you to try this salad using your favorite varieties of cabbage and other vegetables as well. This salad tastes its best when made fresh, so prepare it just before serving. It makes a great addition to any Indian meal.

Curry leaves play an important role in Indian cuisine, especially in South Indian food. There is just no substitute for curry leaves, especially fresh ones. Their highly aromatic fragrance is like no other. Fresh curry leaves are usually available in all Indian grocery stores and South Asian markets. I highly urge you to venture out to your local Indian market and explore all the different and wonderfully exotic spices, herbs, daals, spice mixtures, fruits and vegetables. Don’t be afraid to experiment and let your creative culinary juices flow!


Indian Cabbage Salad

Yield: 6 servings

Ingredients:

4 cups of cabbage, finely shredded
2 cups of carrots, finely shredded
2 medium tomatoes, diced
1 medium green bell pepper, seeded and diced (or red bell pepper is fine)
6 small green chilies, cut in half lengthwise
½ cup of peanuts (unsalted & dry roasted)
juice of 2 lemons, freshly squeezed (or limes)
½ tsp black mustard seeds
6 fresh curry leaves (kadi pattha)
pinch of asofetida (hing)
4 tbsp oil (vegetable or canola oil is fine)
salt and pepper to taste
½ cup cilantro leaves, finely chopped

Method:

In a large mixing bowl, combine the cabbage, carrots, green bell peppers and tomatoes. Gently toss to combine all the ingredients and set aside until needed.

Freshly toasted peanuts are absolutely delicious and you can do this right on your stove top very easily. In a dry skillet heated on medium low, add the unsalted peanuts. Shake the pan frequently so the peanuts will not burn and after 4-5 minutes, you will be able to smell the unmistakable aroma of freshly toasted peanuts. Remove immediately from the pan and set aside to cool until needed.

In a small sauce pan on medium high heat, add the oil. When the oil is almost to the point of smoking, add the mustard seeds. Do this very carefully because as the mustard seeds hit the hot oil, they will splatter and pop tremendously. After the popping subsides, reduce the heat to low and carefully add the green chilies, asofetida and curry leaves. After 10-15 seconds, turn off the heat completely and carefully add this very hot oil mixture to the cabbage, carrots, green bell peppers and tomatoes. Stir gently and add the lemon juice, salt and pepper. Mix well and add the toasted peanuts and cilantro leaves. Serve immediately.