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Vegan Cabbage Koshimbir

Recipe

This slaw is very delicious and healthy. It is ready in less than fifteen minutes. A simply nutritious, low-fat, vegetarian salad. You can have large size portions, feel full but still be light on Carbs. it is a healthy accompaniment to tandoori dishes or barbecued meats. Koshimbir is an Indian salad where the chili is optional.

  • Preparation 10 Minutes
  • Cooking Time 2 Minutes
  • Difficulty Easy
  • Servings 6

Ingredients

  • 1 Pinch Salt
  • 1 Large, chopped Green Chili
  • 1 Large, finely sliced Red Onion
  • 1 Teaspoon Cumin Seeds
  • 1 Tablespoon Sunflower Oil
  • 1 Teaspoon Black Mustard Seeds
  • ½ Large, finely shredded White Cabbage
  • ½ Large, juiced Lemon
  • 1 Small, finely chopped Carrot
  • ¼ Large, finely chopped Red Cabbage

Nutritions

  • Calories 48
  • Fat 2g
  • Carbohydrate 5g
  • Protein 1g

Preparation

  1. Shred the white cabbage into small sizes (Julliens), then slice the red onions and green chili.
  2. Shred red cabbage and carrots into Julliens 
  3. Next, juice half a lemon.

Cooking

  1. Pour the oil into a frying pan and place over the heat. Heat the cumin seeds and mustard until it crackles and sizzles, then take out from the heat source.
  2. Mix this with shredded cabbage, onions, and chili together in a bowl, then add in a pinch of salt. Serve.