Description

A refreshing and crunchy cabbage salad tossed in a tangy, spicy Indian green chutney dressing. Perfect as a side or light meal with vibrant flavors and healthy ingredients.

Ingredients

Units Scale

2 cups shredded green cabbage
1 cup shredded purple cabbage
1 medium carrot, grated
1/2 red bell pepper, thinly sliced
1/2 cucumber, thinly sliced
1/4 cup chopped cilantro
2 tablespoons lemon juice
1/4 cup plain yogurt (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 green chili, chopped
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1 small garlic clove
1/2 inch piece ginger
1 tablespoon water (to adjust consistency)

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Instructions

In a blender, combine mint leaves, coriander leaves, green chili, garlic, ginger, lemon juice, and yogurt (if using). Blend into a smooth chutney, adding a little water as needed.
Season the chutney with salt and pepper. Adjust lemon juice to taste.
In a large bowl, add the shredded green and purple cabbage, grated carrot, bell pepper, cucumber, and chopped cilantro.
Pour the green chutney dressing over the vegetables.
Toss everything together until well combined and evenly coated.
Chill for 10-15 minutes before serving for best flavor.

Notes

For a vegan version, skip yogurt or use a plant-based alternative.
You can add chopped nuts or seeds for extra crunch.
Use more or fewer green chilies to adjust the spice level.

Nutrition

Serving Size: 1 cup
Calories: 90
Sugar: 4g
Sodium: 230mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg