Indian Cabbage Slaw

This Indian Cabbage Slaw combines crisp cabbage, juicy tomatoes, cilantro, roasted peanuts, and fresh lemon juice with a hot mustard-seed tadka. The warm seasoned oil lightly wilts the vegetables while leaving the slaw crunchy, creating a quick vegan side for biryani, curry, grilled meats, or a summer meal.

Why You'll Love This Vegan Salad

• Fast. A tasty vegetarian dish that is ready in less than 30 minutes.
• Crunchy. Raw cabbage and peanuts create contrasting textures.
• Fresh. Tomato, cilantro, and lemon balance rich or spicy entrées.
• Vegan. No mayonnaise, eggs, or dairy.
• Flexible. Use freshly chopped cabbage or a tested packaged slaw mix.

What Is Indian Cabbage Slaw?

I'm not really sure what to call this. I don't even know if this is a proper Indian dish, but I do know I've been making it for years, and my cabbage-loving husband devours it.

This is an Indian-inspired cabbage slaw based on the flavors and technique of koshimbir-style salads. It is not presented as one specific traditional regional dish. The raw cabbage, tomato, cilantro, peanuts, lemon, and hot mustard-seed tadka create a crunchy, tangy side that pairs especially well with rich or spicy Indian food.

It's made pretty much like you'd make the Cucumber Koshimbir, except without yogurt (and of course, substituting cabbage for cucumbers).

This is one of those side dish recipes that I find myself craving in the hotter months because it has such a crisp and refreshing taste. And it's one of those super easy recipes that I find myself making again and again.

What Is Tadka?

Tadka is a technique in which spices and sometimes aromatics are briefly cooked in hot oil or ghee to release their flavor. In this recipe, hot mustard-seed oil seasons and lightly wilts the raw cabbage.

In this recipe, here are some quick notes to ensure you're on track if it's your first time trying it:

• Mustard seeds should pop and smell nutty.
• They should not turn black or smell burned.
• Turmeric needs only brief heat.
• The tadka should be poured over the vegetables while hot.

Watch the video to see How To Make this Cabbage Slaw

This video is also helpful to learn how to do a classic Indian "Tadka" or what is meant by tempering in Indian Recipes.

How To Make Indian Cabbage Slaw

Prepare the slaw mix. Roughly chop the cabbage and carrots slaw mix into bite-size pieces

Prep the veggies, herbs, and nuts. Chop the tomato, cilantro, and peanuts into a fine dice.

Combine the salad base. Place the tomato, cilantro, and peanuts into a bowl with the slaw mix and season with salt and sugar.

Temper the spices. Heat the oil in a small skillet over medium heat until it shimmers. Add the black mustard seeds. Use caution or cover with a splatter screen because the seeds may pop. Cook until the popping slows and the seeds smell fragrant, approximately the tested time. Reduce the heat or remove the pan from the burner.

Bloom the turmeric. Stir in the turmeric briefly so it blooms without burning.

Pour the oil and add lemon. Immediately pour the hot tadka over the cabbage mixture. Toss carefully, then add the measured lemon juice before serving.

Troubleshooting Guide

Why Is My Cabbage Slaw Watery?

The Cabbage Released Moisture. Salt draws moisture from cabbage. If the slaw must remain very crisp, test adding salt closer to serving.

The Tomato Was Especially Juicy. Remove the watery seed pulp or drain the diced tomato before mixing it into the cabbage.

It Was Stored Too Long. The slaw may taste good the following day, but the vegetables will naturally soften as they sit in salt and lemon juice.

Why Is My Tadka Bitter?

The turmeric or seeds may have burned. Use moderate heat, watch for the mustard seeds to pop, and remove the pan from the heat before the spices darken excessively.

Why Didn't My Mustard Seeds Pop?

The oil may not have been hot enough, or the seeds may be old. Fresh mustard seeds should begin sputtering shortly after entering properly heated oil.

Why Are The Mustard Seeds Burning?

The pan may be too hot or too thin. Remove it from the burner as soon as the popping slows.

Tips and Tricks for Making Indian Cabbage Slaw

• To make this easy on myself, I buy a package of ready chopped coleslaw mix which is usually cabbage and shredded carrots. I rough chop that mix, use my Kuhn Rikon Pull chop for the tomatoes, cilantro, and peanuts, and then I'm ready to just mix and season.
• Keep the slaw chilled until serving. Do not leave it at room temperature for more than two hours, or more than one hour when the temperature is above 90°F. For a picnic, transport it in a cooler and serve the bowl over ice.
• If you don't have any small heatproof bowls, I highly recommend getting this mini fry pan. It's perfect for applications such as this.
• This salad tastes great the first day, but it is ABSOLUTELY AMAZING the next day!
• Use this slap chopper for smashing up the peanuts.
• I like to use Red Spanish peanuts, but if you can't find those, just use regular roasted peanuts.
• If you're not sure how to do the hot oil technique, watch this video to see how I did it for the cabbage slaw. Read more helpful tips and tricks in my Indian Cooking for Beginners guide!

What To Serve With It

This crisp, lemony cabbage salad is especially useful beside rich, spicy, or rice-based dishes. Serve it with Instant Pot Chicken Biryani, creamy Butter Chicken, tangy Chicken Vindaloo, mild Chicken Korma, or air fried Tandoori Chicken. It can also add crunch to wraps, burgers, kebabs, and rice bowls.

More Of Our Best Cabbage Recipes

If you want a cooked cabbage dish, try the Cabbage with Fennel Seeds, Cabbage with peas and carrots or the Szechuan Pepper cabbage!

This Indian Cabbage Slaw makes a great appetizer, side dish or vegan main dish for those times you want something fresh without needing to put a whole lot of effort into it. Let me know in the comments if you enjoyed the dish!