Mrs. Singh’s Winning Cabbage Salad

By | January 20, 2015
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At our weekly Gurgaon Organic Farmer’s Market, we had a healthy vegan potluck.  My old school friend, Mohita Singh came with her parents.  Mrs. Singh makes the most delicious food and I have had the pleasure of eating it for years.  When she learnt that I had become vegan, she put out the most amazing spread for me last year.

I was delighted to see them at the potluck.  Everyone remarked at her amazing cabbage salad made with a little help from her husband who is a remarkable cook himself and a gifted artist.  The salad was unanimously voted as the best dish and won first prize at our potluck.

On that day, the salad got polished off before I could take a photo so I took the recipe from her and remade it.  Mrs. Singh’s personal touch was missing but it was still delicious.  It is my pleasure to share it here with you!

Cabbage Salad

INGREDIENTS

  • 1 head of cabbage
  • 2 tbsp chopped coriander
  • 2 tbsp lemon juice
  • 2 tbsp cranberries, blackcurrants or raisins
  • 2 tbsp roasted peanuts
  • Salt to taste
  • 1 tsp jaggery
  • Optional – Chaat masala

For Tempering

  • 1/2 tsp mustard seeds
  • Pinch of heeng or asafoetida
  • 5-6 curry leaves

METHOD

  1. Finely and thinly shred the cabbage or just grate it
  2. Mix all the ingredients except tempering
  3. In a hot pan roast the mustard seeds (without oil) till they start popping
  4. Add the curry leaves and allow all the seeds to pop
  5. Switch off gas and immediately add the heeng to roast (but not burn)

Enjoy this light and nourishing treat!

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Nandini
Nandini loves to help people achieve their health goals and makes it easy, tasty and fun! She helps bridge the gap between wanting to live a healthy lifestyle and actually doing it. She conducts retreats and workshops across India. Nandini has an MBA and is a certified counsellor and NLP master practitioner from London. Her favourite vacation spot is a forest to learn about life from Nature.
Nandini

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