Indian Cabbage Salad
Introducing an easy and delicious cabbage salad with an Indian spin, a creative adaptation of the viral TikTok Green Goddess Salad! Made with simple ingredients, this salad features cabbage as the star ingredient and adds an exciting Indian twist to the original recipe. Inspired by the popular green mint chutney, I am making the dressing using fresh mint leaves and cilantro, giving the salad a burst of flavor and taste.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian
Servings: 4
Calories: 168kcal
For the salad
- ½ small head cabbage
- 2 large cucumbers
- 2 sticks celery
- 1 jalapeno
- Tortilla chips for serving
Thinly shred the cabbage. Finely chop the cucumber, celery, and jalapeno. Place them in a large bowl and give them a good mix.
In a food processor or blender, add cilantro, mint leaves, garlic, shallot onion, ginger, cashews, olive oil, lemon juice, salt, and pepper.
Blend for a few minutes, until the dressing is smooth (add 1-2 tablespoons of water if needed). Taste and adjust the salt.
Add the dressing to the salad veggies and give it a good mix.
Serve immediately with your favorite chips.
Shred the cabbage thinly using a food processor. Chop the vegetables finely and evenly into small pieces. If the veggies are chopped into large pieces, it will be difficult to dip the chips.
If you are planning to store the salad, do not mix the dressing. Chop the veggies and make the salad dressing. Store them separately in airtight containers for 2-3 days. When you are ready to eat the salad, just mix them and serve.
You can also portion the salad and store them in mason jars for meal prep. Add the dressing when you are ready to eat.
Calories: 168kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 624mg | Potassium: 581mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1066IU | Vitamin C: 51mg | Calcium: 104mg | Iron: 2mg