Mamta's Kitchen

Coleslaw - 1, Indian Cabbage & Carrot Salad

Gajar Patta-gobhi Salad

Mamta Gupta

Coleslaw is a simple and nutritious salad, and very easy to make. You can make it with or without Mayonnaise.


  • 1/4 medium head cabbage, very finely shredded

  • 2 medium carrots, peeled and grated

  • Dressing:

  • Juice of 1 lime/lemon or 2 tbsp. Mayonnaise

  • Freshly ground black pepper

  • 1 tsp. rock salt

  • 1 tsp. cumin, dry roasted and coarsely ground*

  • 1-2 tbsp. peanuts with skin, roasted in a microwave for 6 minutes (3 minutes, stir, 3 minutes).

  • You can also add a couple of sliced green chillies.

  • Tarka or tempering (optional):

  • 1 tsp. oil (olive is good)

  • 1/2 tsp. black mustard seeds or rai

  • 6-7 curry leaves

  • *Dry fry cumin seeds on a griddle or tava until a nice, roasted aroma fills the kitchen.


  1. Place cabbage, carrots, salt, pepper and cumin in a bowl. Dribble lemon juice on top and mix well.

  2. Cover with a cling film and chill in a fridge.

  3. Just before serving, garnish with peanuts and temper as below.

  4. Tempering or tarka:

  5. Heat oil in a ladle.

  6. Add mustard seeds. As soon as they splutter, add curry leaves. Stir for a few seconds and pour over the salad.

  7. Mix and serve.

  8. Also see Salad Selection.

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