Provider Farm

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Indian spiced shredded cabbage salad

Great side dish for Indian dishes.
  • 2 cups tightly packed, shredded green cabbage (use the large holes of a grater)
  • 1 cup kohlrabi, cut in thin matchsticks
  • 1 small serrano chili, seeded and minced
  • 2 tablespoons fresh lemon juice, or more as needed
  • 1/4 to 1/2 teaspoon fine sea or table salt
  • 1/2 teaspoon sugar
  • 1 tablespoon canola oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 cup chopped cilantro

In a medium bowl, toss together the cabbage, kohlrabi, chili, cilantro, lemon juice, salt and sugar. Taste and adjust the seasoning. You are looking for a well-balanced, sweet and sour taste.
Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the cumin and mustard seeds, covering the pan with a lid or splatter screen. When seeds top popping, immediately pour the oil over the cabbage salad and toss well. Let the salad sit for at least 15 minutes before serving, to allow the flavors to blossom.