Cabbage Salad with Indian Green Chutney Dressing

Cabbage Salad with Indian Green Chutney Dressing is a vibrant, crunchy, and refreshing dish packed with flavor. Featuring crisp shredded cabbage, colorful vegetables, and a tangy, herbaceous green chutney dressing, this salad is a fusion of texture and taste that perfectly balances freshness and spice.

Why You’ll Love This Recipe

This salad is not only nutritious and easy to make, but it’s also bursting with bold Indian flavors. The green chutney dressing—made with cilantro, mint, lemon juice, and green chili—elevates the humble cabbage to something truly exciting. It’s naturally vegan, gluten-free, and perfect as a side dish or a light main.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Green cabbage, finely shredded
• Red cabbage (optional), finely shredded
• Carrot, julienned or grated
• Red onion, thinly sliced
• Fresh cilantro, chopped
• Roasted peanuts or cashews for crunch (optional)

For the Green Chutney Dressing:

• Fresh cilantro
• Fresh mint leaves
• Green chili (adjust to taste)
• Garlic cloves
• Lemon juice
• Cumin powder
• Salt to taste
• Water (to blend)
• Olive oil or neutral oil

Directions

this recipe

1. Prepare all the vegetables and place them in a large mixing bowl.
2. To make the dressing, blend cilantro, mint, green chili, garlic, lemon juice, cumin, salt, and a splash of water until smooth.
3. Slowly drizzle in olive oil while blending until emulsified.
4. Taste and adjust salt or chili to preference.
5. Pour the green chutney dressing over the salad and toss until evenly coated.
6. Top with roasted peanuts or cashews if desired.
7. Serve immediately or chill for 15 minutes for deeper flavor.

Servings and timing

Serves: 4
Prep Time: 15 minutes
Total Time: 15–20 minutes (including dressing preparation)

Variations

• Add sliced cucumber or bell peppers for extra crunch.
• Mix in cooked quinoa or chickpeas for added protein.
• Use only green cabbage or red cabbage depending on availability.
• Add yogurt to the chutney for a creamier dressing.
• Sprinkle chaat masala on top for extra tang.

Storage/Reheating

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
For best results, keep the dressing and veggies separate and mix just before serving.
This salad is served cold and is not meant to be reheated.

FAQs

What is Indian green chutney made of?

It typically includes cilantro, mint, green chili, garlic, lemon juice, and spices.

Is this cabbage salad spicy?

It can be, depending on how much green chili you use. Adjust to your spice level.

Can I make the dressing ahead of time?

Yes, the green chutney dressing can be made up to 3 days in advance and stored in the fridge.

Is this salad vegan?

Yes, it’s completely plant-based as written.

Can I use store-bought chutney?

You can, but fresh homemade chutney gives a more vibrant flavor.

What nuts work best for crunch?

Roasted peanuts, cashews, or even sunflower seeds are great options.

Can I use pre-shredded cabbage?

Yes, store-bought shredded cabbage is a great time-saver.

What can I serve with this salad?

It pairs well with grilled meats, lentils, or as a side to Indian curries.

Can I make it a main dish?

Add beans, tofu, or paneer for a more filling, protein-rich meal.

How long does the salad stay fresh?

It stays crisp for about 1–2 days if stored properly, but best when fresh.

Conclusion

Cabbage Salad with Indian Green Chutney Dressing is a bold, healthy, and delicious way to enjoy your greens. With crunchy vegetables and a zesty herb dressing, it’s a great dish for summer picnics, light lunches, or as a side to spicy mains. Easy to prepare and endlessly adaptable, this salad is bound to become a regular favorite.

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