Spiced carrot & cabbage salad

Name: Spiced carrot & cabbage salad (Sambharo)
Cuisine: Indian
Ingredients: 2 carrots (about 120 g/4 oz in total); 150 g (5 oz) white cabbage; ½ green pepper (capsicum); ½ green pepper (capsicum); 2 teaspoons coconut oil or rapeseed oil; 2 teaspoons coconut oil or rapeseed oil; 1 teaspoon mustard seeds; ¾ teaspoon Himalayan salt or sea salt; ¾ teaspoon Himalayan salt or sea salt; pinch of ground turmeric; 1 green chilli, sliced lengthways; squeeze of lime

Sambharo

Preparation info

Serves
4
as part of a thali

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

This warm, crunchy cabbage and carrot salad is traditionally served as a side dish with certain Gujarati thalis. My grandmother usually makes it whenever we have bhakri, a more dense version of the roti with lots of black pepper in the dough, but it can really be eaten with any thali, hot or cold.

Ingredients

2 carrots (about 120 g/4 oz in total)
150

Asia
India
Vegan
Gluten-free
Gujarat

Method

Grate the carrots and chop the cabbage and green pepper into long, thin slices (rather than pieces), like you would when making coleslaw.

Warm the coconut oil in a saucepan on a low heat, then add the mustard seeds. Once the mustard seeds have popped, add the carrots, cabbage, green pepper (capsicum), salt, turmeric and green chilli and mix thoroughly.

Leave to cook on a low hea