Description
A crunchy and refreshing cabbage salad tossed in a vibrant Indian green chutney dressing made with fresh herbs, spices, and lemon. A healthy and flavorful side dish or light meal.
Ingredients
Units
Scale
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 small carrot, julienned or grated
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint leaves
- 1 tablespoon roasted peanuts or cashews (optional)
- Salt to taste
- For Green Chutney Dressing:
- 1/2 cup fresh cilantro
- 1/4 cup fresh mint leaves
- 1 green chili (adjust to taste)
- 1 tablespoon lemon juice
- 1 tablespoon plain yogurt or water (to adjust consistency)
- 1 teaspoon grated ginger
- 1/2 teaspoon cumin powder
- Salt to taste
Instructions
- Prepare the green chutney dressing by blending cilantro, mint, green chili, lemon juice, yogurt or water, ginger, cumin powder, and salt into a smooth sauce. Adjust consistency as needed.
- In a large bowl, combine shredded green and purple cabbage, carrot, red onion, cilantro, and mint.
- Pour the green chutney dressing over the salad and toss well to coat evenly.
- Garnish with roasted peanuts or cashews for crunch if desired.
- Serve immediately or chill for 10–15 minutes before serving for enhanced flavor.
Notes
- Adjust spice level by reducing or increasing green chili in the chutney.
- This salad pairs well with grilled meats, Indian mains, or as a standalone light meal.
- Vegan version: omit yogurt or use plant-based yogurt in dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg