Name: Cabbage Pachadi (salad)
Prep time: 10 min
Total time: 10 min
Cuisine: Indian
Ingredients: 1/1 a medium cabbage (inner leaves only) finely shredded* (about 6 cups); 4 medium tomatoes, finely chopped; ½ cup ground, roasted peanuts; 2/3 cup grated fresh coconut; 1 teaspoon salt; 1 teaspoon brown sugar (regular sugar is also ok); 6 teaspoons fresh lemon juice; 2 tablespoons oil; ½ teaspoon mustard seeds; ½ teaspoon cumin seeds; ¼ teaspoon turmeric; ½ teaspoon asafoetida powder; 1 tablespoon hot green chili, seeded and minced; 4 tablespoons coarsely chopped, fresh coriander leaves; you can also use the coleslaw cabbage packet available in the grocery store.

Cabbage Pachadi (salad)

10 votes

Prep: 10 min Servings: 8

by Latha Samu

4 recipes

>

Prep time: 10 minutes

Servings: 8

by Latha Samu

4 recipes
>
This is a wonderful and refreshing salad from the book, Great Vegetarian Dishes, by Kurma Dasa. This my favorite and has never failed to please my guests.
Ingredients
- 1/1 a medium cabbage (inner leaves only) finely shredded* (about 6 cups)
- 4 medium tomatoes, finely chopped
- ½ cup ground, roasted peanuts
- 2/3 cup grated fresh coconut
- 1 teaspoon salt
- 1 teaspoon brown sugar (regular sugar is also ok)
- 6 teaspoons fresh lemon juice
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric
- ½ teaspoon asafoetida powder
- 1 tablespoon hot green chili, seeded and minced
- 4 tablespoons coarsely chopped, fresh coriander leaves
- you can also use the coleslaw cabbage packet available in the grocery store.
Directions
1. Place the cabbage, tomato, peanut powder, coconut, salt, sugar, and lemon juice in a large bowl. Mix well and set aside.
2. Fry the mustard seeds in oil in a small pan over moderate heat until they crackle. Add the cumin seeds, turmeric, asafetida, and green chili. Fry until the cumin seeds turn a darker shade. Remove from the heat. Add these above prepared spices to the cabbage. Toss the salad thoroughly and make sure that the spices have been properly mixed in.
3. Garnish with the coriander leaves. Chill and serve cold. The longer you keep this salad, the better it tastes. Make this at least 1 hour ahead and chill in the refrigerator. This develops the taste.
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Reviews
- John Spottiswood
  
  This is a delicious Indian salad. It bursts with flavor but is not overpowering. Nancy made it for me on my birthday and it was a real treat!
- Nancy Miyasaki
  
  This was really excellent. I'll be taking this next time I am asked to bring a salad or side dish. It would go great with grilled meat.
- Joyce Leung
  
  This salad is light and very refreshing, hints of spices (cumin, mustard seeds, and tumeric) balanced with tomatoes and lemon juice. A great salad dish to take to party!
- Foodessa
  
  This salad looks and sounds absolutely delicious.
  I've even learnt a few things on the different ingredients you've chosen.
  Thanks for sharing and flavourful wishes,
  Claudia
- Jayashree.T.Rao
  
  This salad looks delicious. I too make this often, but without groundnuts, shall try your version
Comments
- ShaleeDP
  
  i like veggie recipes and i am running out of it! thank you for sharing this.
- sanjeeta kk
  
  Looks interesting, must try it soon.
- kathy gori
  
  this looks great, can't wait to try it at my house!
- John Spottiswood
  
  This really sounds fantastic! I'll be trying it within the next couple of weeks and try to post a photo and a review. Thanks for sharing!
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Cabbage Pachadi (salad)

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