How to prepare cabbage salad?

Start by thinly slicing fresh green cabbage and your choice of vegetables—carrots, bell peppers, onions, and purple cabbage. Combine them in a mixing bowl. Separately, heat oil and temper mustard seeds until they pop. Add turmeric, red chili powder, and asafetida to the oil, then pour the hot mixture over the vegetables. Finish with lemon juice and salt, then mix well. Serve immediately for crunch or let it rest for a few minutes to soften slightly.

How to make an Indian salad?

Indian salads often focus on raw, seasonal vegetables paired with bold spices. Unlike creamy Western-style salads, Indian salads use a technique called tadka—where spices are briefly fried in oil and poured over the dish to enhance flavor. Ingredients like lemon juice, fresh herbs, and spice blends (chaat masala, cumin, chili) bring brightness and heat. This Cabbage Salad with Indian Tadka is a prime example of how simple ingredients transform with Indian culinary methods.

How do you make Indian coleslaw?

Indian coleslaw is a spice-forward alternative to traditional coleslaw. It skips the mayonnaise and uses a mix of crisp cabbage, carrots, peppers, and onions tossed with a hot oil tempering of mustard seeds, turmeric, and chili powder. It’s lighter, tangier, and offers more depth of flavor. A squeeze of lemon and pinch of salt round it out. It’s naturally vegan, making it ideal for a wider range of dietary preferences.

Where does cabbage salad come from?

Cabbage salad is enjoyed globally in many forms. While coleslaw originated in Europe, variations like this Cabbage Salad with Indian Tadka come from Indian households where seasonal vegetables and spice tempering are everyday staples. It’s a cultural twist that transforms a humble vegetable into something unforgettable.

Cabbage Salad with Indian Tadka – 1 Bold, Crunchy Recipe Revealed

Description

Cabbage Salad with Indian Tadka blends crunchy veggies and Indian spices for a fresh, flavorful salad ready in 20 minutes.

Ingredients

2 cups green cabbage, thinly sliced and chopped
½ cup red bell pepper, thinly sliced
½ cup green bell 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
Juice of 1 lemon

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Instructions

Combine the green cabbage, red and green bell peppers, carrots, red onion, and purple cabbage in a mixing bowl.
In a small pan, heat the oil over medium heat. Once it’s hot and shimmering, add the mustard seeds.
As the mustard seeds start to pop, turn off the heat and stir in asafetida, turmeric, and red chili powder.
Carefully pour this spiced oil mixture over the chopped vegetables.
Add the salt and lemon juice, then mix everything thoroughly.
Serve fresh as a side or light meal.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Healthy Salad Recipes
Method: Stovetop
Cuisine: Indian