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Vegan Cabbage Salad
Kind Vegan

Vegan Cabbage Salad

5 from 1 vote
A crisp, peanutty cabbage salad brought to life with a fragrant, sizzling tempering of mustard, cumin, curry leaves, and chilies.
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Ingredients Method Video Notes

Ingredients
  

  • 1 cup finely chopped cabbage
  • 4 tsp roasted peanut powder
  • ½ tsp powdered sugar optional
  • 2 tsp oil
  • 1 small tsp mustard seeds
  • 1 tsp cumin seeds
  • 3 chopped green chilies or substitute with jalapeño
  • ½ lemon juiced
  • Chopped coriander leaves
  • Curry leaves
  • Salt to taste

Method
 

  1. Add finely chopped cabbage to a mixing bowl and top with cilantro and roasted peanut powder.
  2. Heat oil in a small pan; add mustard seeds.
  3. When they begin to splatter, add cumin seeds, curry leaves, and chopped chilies; let them sizzle to release flavor.
  4. Pour this hot tempering directly over the cabbage mixture.
  5. Add lemon juice and mix well.
  6. Add salt only just before serving to prevent the salad from becoming watery.

Video

Notes

Always add salt at the end — it preserves the crispness.
Adjust heat by using more or fewer chilies.
Roasted peanut powder adds body and richness; don’t skip it if possible.
For variation, add shredded carrots or thinly sliced bell peppers.
Make the tempering fresh each time; reheating leftovers softens the texture.
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