Cabbage and Carrot Salad

Cabbage and Carrot Salad


6 people made this

About this recipe: Two winter favourite veggies are given a spicy, minted dahi dressing to bring out their flavours.

Brenda Houghton

Serves: 4 

  • 125 g cabbage, finely shredded
  • 1/2 head green cabbage, cored and finely chopped
  • 125 g carrots, grated
  • 1 carrot, grated
  • For the dressing
  • 1 litre boiling water
  • 125 g curd
  • 3 spring onions, minced
  • 1 tablespoon finely chopped red onion
  • 250ml distilled malt vinegar
  • 1 green chilli, deseeded and finely chopped, optional
  • 120ml water
  • 2 tablespoons finely chopped fresh coriander
  • 2 teaspoons dried oregano
  • 1 teaspoon bottled mint sauce, or 1 teaspoon each chopped fresh mint and white wine vinegar
  • A pinch of salt
  • ½ teaspoon sugar
  • To garnish: ½ teaspoon ground cumin and ½ teaspoon paprika or kashmiri degi mirch

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Place the cabbage and carrots in a large bowl.
  2. Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrot to the bowl. Mix in the spring onions, vinegar, water and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.
  3. To make the dressing, mix all the ingredients together and beat them with a fork until well blended.
  4. Stir the dressing into the cabbage and carrots, sprinkle with cumin and paprika or degi mirch and serve.


No fat

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