QUICK INDIAN CABBAGE SALAD RECIPE
This salad of crisp cabbage, carrots, and coconut is one of those Indian dishes that takes minimal effort, doesn't involve a whole range of spices, and is ready in minutes. Dressed in an infused oil, it's the perfect side dish for a meal of rice and chicken.
Provided by Denise D'silva Sankhé
Categories Side Dish Salads Sides Salad
Time 10m
Yield 2
Number Of Ingredients 11
Steps:
- Heat oil in a non-stick skillet over medium heat until shimmering. Step back and add the mustard seeds. Let them splutter. Add the Serrano chilli and stir until fragrant, about 30 seconds. Add curry leaves (if using) and allow them to sputter, about 30 seconds. Transfer infused oil to a small bowl to cool.
- Mix grated cabbage, carrot, peanuts, lime juice, sugar, and grated coconut flesh in a large bowl. Add the cooled oil to the mixture and toss. Season to taste with salt. Serve.
Nutrition Facts : Calories 239 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 10 g, Protein 8 g, SaturatedFat 3 g, Sodium 556 mg, Sugar 14 g, Fat 13 g, ServingSize Serves 2, UnsaturatedFat 0 g
CLASSIC CABBAGE SLAW WITH GRANDMOTHER SHINN'S DRESSING
Steps:
- Dissolve the tablespoon kosher salt in 2 cups water in a large bowl. Add the cabbage and soak for 30 minutes. Rinse the cabbage and drain well. Return it to the bowl and combine with the carrots and the scallions.
- To make the dressing, whisk the eggs in a medium bowl until fluffy. Gradually whisk in the vinegar a little at a time. Add the sugar, mustard, salt, and pepper; whisk until uniformly combined. Transfer the mixture to a 2-quart saucepan and place it over medium-low heat. Heat slowly, stirring constantly, until the mixture reaches a gentle boil. Continue cooking and stirring until the mixture thickens, about 1 minute. Cool, then stir in the sour cream.
- Add dressing to slaw and mix well. Refrigerate the slaw for 1 to 2 hours. Serve slightly chilled.
INDIAN CABBAGE SLAW
Steps:
- mix all ingredients except the oil and mustard seeds.just before serving, heat the oil add mustard seeds,when it splutters add to the salad and toss with needed salt and pepper.
ASIAN CABBAGE SLAW
This crunchy, spicy side is perfect with our Honey-Teriyaki Chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- In a large bowl, combine lime juice, rice vinegar, vegetable oil, and sugar; season with salt and whisk. To dressing, add cabbage, cilantro leaves, scallions, carrot, and jalapeno, and toss to combine.
Nutrition Facts : Calories 116 g, Fat 4 g, Fiber 5 g, Protein 3 g
INDIAN CABBAGE AND CARROTS
A sweet and spicy way to use up that leftover cabbage. This is my everyday version of Madhur Jaffrey's Sambhara. If you like Indian food, definitely pick up one of her cookbooks!! So good and so simple.
Provided by Stephanie in Pittsb
Categories Vegetable
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a wok or deep, wide skillet over a medium-high flame.
- When hot, put in mustard seeds.
- As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
- Stir once.
- Within seconds the chili will turn dark red.
- Put cabbage, carrots, and hot pepper in the pan.
- Turn the heat down to medium and stir the vegetables for about 30 seconds.
- Add salt, sugar and cilantro.
- Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
- Stir in lemon juice.
- Remove red chili and serve.
- Note: You may want to have a lid handy for when the mustard seeds begin to pop.
- They're hot little projectiles before they're mixed with the veggies.
INDIAN CABBAGE PATTIES
Cabbage can sometimes be boring to work with, so here is a recipe which gives a flavorful twist to the otherwise boring cabbage. This is a recipe from coastal India for pan-fried cabbage patties, where coconut is found in abundance. Passed on from my grandmother, this recipe uses fresh Indian spices and ingredients. Serve with Indian rice or naan bread.
Provided by Shraddha
Categories Side Dish Vegetables
Time 30m
Yield 20
Number Of Ingredients 12
Steps:
- Heat a heavy pan over medium-high heat. Place chiles in the pan and toast, turning often, until fragrant, 2 to 4 minutes. Transfer toasted chiles to a blender.
- Add coconut, rice flour, gram flour, and tamarind to the blender with the chiles and process to a fine paste. Add a small amount of water if necessary.
- Heat 2 tablespoons oil in a skillet over high heat. Add coriander, urad dal, and asafoetida; cook and stir for 30 seconds. Transfer this mixture to the tamarind mixture in the blender. Blend to combine.
- Place shredded cabbage in a large bowl and add tamarind-coriander paste. Stir to combine; season with salt and sugar.
- Heat oil for frying in a large heavy skillet. Spread small portions of cabbage mixture in the hot pan and fry patties until browned, 2 to 3 minutes per side.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 13.1 g, Fat 7.9 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 18.6 mg, Sugar 2.3 g
INDIAN FRIED CABBAGE
Warming Indian spices kick up cabbage a few notches for a quick, easy, and healthy side dish. I like to serve this with garlic naan bread, placing a bit of cabbage between the naan, to make a sandwich.
Provided by Kim's Cooking Now
Categories Side Dish Vegetables Onion
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and saute for 1 minute. Stir in garlic and cumin seeds and stir-fry for 1 minute. Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.
Nutrition Facts : Calories 83.5 calories, Carbohydrate 12.3 g, Fat 3.8 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 3 g, Sodium 610.7 mg, Sugar 6 g
ASIAN CABBAGE SLAW
Never one to stick to tradition, I experimented with a recipe I had for Asian cabbage slaw by adding fruit and nuts. I hope you like it as much as I do! -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cabbage, orange, jicama and watercress. In a small bowl, whisk the oil, vinegar, sugar, ginger, soy sauce and pepper. Pour over cabbage mixture and toss to coat. Sprinkle with walnuts.
Nutrition Facts : Calories 132 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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