- Servings: 4-5
- Preparation time:4-5 minutes.
- Frying time: 5 minutes.
- Total time: 10 minutes.
Cabbage salad, is a fresh and crunchy side dish that is both versatile and nutritious! The unique seasoning of mustard seeds and mild spices, offers a vibrant and refreshing twist to traditional salad. It is a variation of coleslaw, which is popular and enduring side dish around the world.
Adding the lemon juice, which adds a bright and tangy flavour, perfectly balancing the earthy taste of finely shredded cabbage. The mustard seeds provide a subtle, aromatic crunch, while the mild spices enhance the overall taste without overpowering the natural flavours. Rich in vitamins, particularly vitamin C and K, and packed with fiber, this cabbage salad is not only delicious but also highly nutritious. Ideal as a side dish or a light meal, it pairs wonderfully with a variety of dishes, adding a burst of freshness and a delightful tang to your dining experience.
Cabbage salad is a refreshing and delicious way to enjoy fresh vegetables. Go ahead,Enjoy the salad.
Ingredients:
- Cabbage: 200 gm.
- (Preferably upper leafy portion of cabbage to be used for salad bottom portion can be used for other dishes).
- Olive oil/refined oil: 1 tablespoon
- Salt: half teaspoon
- Lemon: half
- Chilli powder: 1/4 teaspoon
- Turmeric powder: 1 pinch
- Coriander powder: 1 pinch
- Mustard seed: 1/4 teaspoon
- Asafoetida: 1 pinch
Preparation:
- Slice cabbage into thin and long pieces. (Make Julian)
Method:
- Heat oil in a wok, put mustard seed, and sputter for few seconds; add asafoetida and cabbage Julian.
- Fry on high flame, add salt, turmeric powder, chilli powder and coriander powder.
- Stir fry on high flame for just 45 seconds -60 seconds, put off the flame.
- Add lemon juice, transfer into serving tray.
- Crunchy cabbage salad is ready. Serve immediately.
Cabbage green salad Ingredients seasoning Adding cabbage Julian Fry on high flame Adding masala Stir well on high flame Adding lemon
Cabbage green salad by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.