Mamta's Kitchen

Coleslaw Cabbage & Carrot Salad With An Indian Twist

Coleslaw Cabbage & Carrot Salad

Mamta Gupta

Coleslaw is a delicious cabbage salad that can be made a few days in advance and will last for 1-2 weeks in the fridge. Makes enough for 10 servings.

Edited July 2013


  • 1/2 medium head cabbage, very finely shredded

  • 1 medium carrot, peeled and grated

  • 1 large red onion, peeled and thinly sliced

  • 1 green chilli, finely chopped (adjust to taste)

  • Dressing:

  • 1 cup Mayonnaise

  • 1 tbsp. creamed horseradish sauce

  • 1/2 tsp. dry mustard powder (Coleman type)

  • 1 tsp. rock salt

  • Freshly ground black pepper to taste

  • 1/2 tsp. chilli flakes (optional)

  • Juice of half a lemon, adjust to taste


  1. Place cabbage, onion, carrots, and green chillies in a large bowl.

  2. Place all dressing ingredients in a bowl and mix. Taste and adjust salt/chilli/pepper.

  3. Add lemon juice and mix

  4. Pour over the shredded vegetables, stir well and transfer to a serving dish.

  5. Cover with a cling film and chill in a fridge. If you want to store it for a few days, keep in an airtight container.

  6. You can also add 1 crisp apple, coarsely grated and a few raisins/walnuts/finely grated lemon rind etc.

  7. If you do not eat mayonnaise, use creme freche or creamy yoghurt instead.

  8. Also see Salad Selection


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