Peppery Multi Coloured Salad | Kachumber

Chopped salads are so easy to make with a food processor. Simply add the ingredients and pulse until a perfect texture is achieved. This salad is a breeze with the food processor, and can be made in 2 minutes once the vegetables have been peeled.

The recipe is an Indian salad – salads of this sort are not common but also not unusual. They are a spicy take on English food no doubt. In this one we add black pepper and chilli powder to the salad, and it is dressed with lime juice.

You might like to read What is a Kachumber?

Similar recipes include Capsicum Salad with Tomato Dressing, Chopped Salad, Brown Lentils Sundal, Daikon, Carrot and Coconut Salad, and Maharashtrian Cucumber Salad.

Browse all of our Indian Salads, and our Coleslaw recipes.  All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

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Miso Slow Braised Cabbage

Four hours to cook a small white cabbage? Don’t knock it until you’ve tried it. This works both as a stand-alone starter or as a side for meal. I like it as a deeply flavoured mid afternoon snack too, but then our snacks are usually a little unusual. It is a wintery dish, but don’t let that prevent you from cooking it in the cooler weather of other seasons.

This dish is an Ottolenghi dish, from his Guardian column. First published four years ago, he speaks of it often as an amazing example of the transformation of food during the process of cooking. It is something that always enthralled me, in fact it is the basis of my love of cooking. The way that an ingredient changes from one thing to another as a result of little
more than the application of time and heat, it really is magic. We take it for granted: we sweat an onion in oil, for example, and it changes from something that makes us cry to something that makes us smile with joy at its brilliantly warming sweetness. Each time we throw the acrid, dung-scented spice asafoetida into some oil, it changes to an earthy taste of garlic and onions. We pop mustard seeds in heated oil and they lose their hot intensiveness and become nutty.

And we braise cabbage for 4 hours for this remarkable result. It doesn’t look like a vegetarian dish, in fact it looks quite meaty. But vegetarian it is. It does need a strong dish to accompany it, or something very bland. I have been serving it just with a little plain rice, lemon and soured cream.

Similar recipes include Baked Yoghurt in Vine Leaves, French Braised Lettuce with Broad Beans and Peas, and Pasta Baked with Cabbage and Cheese.

Browse all of our Cabbage dishes, our Braised recipes and all of our Ottolenghi recipes. Or explore our Late Summer dishes.

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Red Cabbage Slaw with Barberries

Red cabbage, a colourful addition to a winter kitchen. Here we make a simple slaw with it, flavoured with juniper berries and barberries or cranberries. It is quick and easy, and a gorgeous addition to your Winter table.

The cabbage can be used raw, as in a traditional slaw, or sauteed briefly for a warm slaw.

Similar dishes include Miso Slow Braised Cabbage, Crunchy Root Vegetable Slaw, Grilled Sweetcorn Slaw, and Fancy Pants Coleslaw.

Browse all of our Slaw recipes and all of our many many Salads. Or explore our Mid Winter dishes.

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Red Cabbage with Apple, Pinenuts and Sultanas

Red cabbage is so rare in our kitchen, but this is one of our favourite dishes when we are lucky enough to have it. The recipe is a Spanish one, from Catalonia, which is known for its love of combining sweet and savoury flavours.

We use red cabbage for this, but truly, any green leafed vegetable can be used – green cabbage, spinach, chard, kale, pak choy, for example. Cooking times may vary depending on the variety used.

Similar recipes include Cabbage Baaji, Pasta Bake with Cabbage and Cheese, and Cabbage Thoran.

Browse all of our Cabbage recipes and all of our Spanish dishes. Or explore our Early Winter recipes.

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Broad Bean, Bulgur and Red Cabbage Kofta

Red cabbage rarely features in our kitchen, but today it is very present on the kitchen bench. We have been trialling a dish of broad bean mash with bulgur which coats red cabbage cooked with sultanas. They are not perfect yet, but we share with you the process because, boy, they are delicious.

Red cabbage with apple, sultanas and pine nuts is a standard European dish, delicious in its own right. And we often incorporate broad beans into kofta/vada/kibbeh type dishes. Today they come together into these lovely mid morning snacks. The recipe is very loose – my apologies – we are still playing with quantities. If you make them, let us know how they turn out.

Similar recipes include Beetroot Vadai, Red Cabbage with Apple, Pinenuts and Sultanas, Maddur Vadai, Fava Bean Falafel, and Chickpea Falafel.

Browse all of our Broad Bean dishes and all of our Vada. Or explore our Early Winter recipes.

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Cabbage or Lettuce Salad with Swiss Cheese and Rye, and a Russian Dressing

Simple salads are still coming – a few more yet – we are nearly at the end of our 101 Salads project. Simple salads can seem at first glance of the recipe to be incomplete, but put them together and the simplicity leaves the vegetables to shine gloriously. Whether it is tomato or Brussels Sprouts, or lettuce, or avocado, or whatever, simple salads remind us that it is Ok to leave ingredients alone, allow them their own space. Elizabeth David was a great advocate of this approach. Ottolenghi, conversely, breaks all the rules of simplicity.

This salad is shredded cabbage (Napa or Wombok) or some lettuce with some nutty Swiss cheese (I love Ementhal) and some rye bread croutons. Dress it with a dressing with a touch of heat. Nice.

Are you after other Cabbage dishes? Try Chilli Cabbage, Wombok Salad and Radish with Peanut Dressing, and Cabbage Thoran.

Also try Tomato and Lettuce Salad with Pickles and Croutons and Grilled Lettuce with Farro and Lemon.

Browse all of our Cabbage dishes, Cabbage Salads and Lettuce Salads, and all of our many, many Salads. Or simply browse our Late Autumn recipes.

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Grilled Sweetcorn Slaw with Cabbage and Carrot

I read that the average head of sweetcorn has 800 kernels, all lined up in 16 neat rows, and each of those kernels is a seed in its own right. While we eat sweetcorn as a vegetable, it is, technically speaking, a grass, being a variety of maize that is harvested when the ears are immature. As a result, the sugar content in the kernels is much higher than it is in other varieties of maize, which are harvested at a much later stage when they are dry, and eaten as a grain. When you eat the kernels of sweetcorn whole, be that gnawing them off the cob or after shaving off the kernels first, the starch element is retained in each seed, making the dominant experience of eating fresh corn one of tender, juicy sweetness.

Today we are using that beautiful sweet seed of the grass in a slaw with cabbage and carrot. The sweetcorn is grilled first, intensifying the sweetness, before being mixed with a mustard dressing and the slaw ingredients.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

In fact, it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Grilled Corn with Miso-Tamarind Mayo, Summer Roll Salad, Red Cabbage Slaw with Barberries, Crunchy Root Vegetable Slaw, Salad with Swiss Cheese and Rye, Sweetcorn and Tomato Salad, and Roasted Sweetcorn and Avocado Salad.

Browse all of our Sweetcorn dishes, our Sweetcorn Salads and all of our Salads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Jicama or Radish and Cabbage Salad with Avocado

Have you tried Jicama yet? It’s crisp crunchy nature and apple-like taste makes it such a winner in salads. It is most easily found in Asian shops that have a large fruit and vegetables section. My local Asian grocery stocks them at most times. But if you haven’t any jicama, this salad is just as good with Radishes. In fact I really like the bite of the radishes with the sweetness of the mirin dressing.

This salad has a lovely Asian-influenced dressing of mirin and soy, and you can add wasabi for a heat hit if you wish. The flavours of the wasabi and mirin and soy are marvellous. I am sure that you will enjoy it.

Are you looking for other Jicama Salads? Try Jicama Salad with Cucumber and Lime, Jicama and Green Mango Salad, Pickled Jicama and Jicama Salad with Coconut Milk.

Or are you after Radish Salads? Try Raw Vegetable Salad with Mustardy Mayo Dressing, Mung Sprout, Edamame and Radish Salad, Tofu Salad with Radishes, Wombok and Radish Salad with Peanut Dressing and Cucumber and Radish Slightly Pickled Salad.

Why not have a look at our Bittman Salads, or explore all of our Jicama Dishes and all of our Radish Recipes. All of our large collection of Salads are here. Or alternatively, check our Mid Autumn dishes.

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Cabbage Baaji | Cabbage Kothsu

This is another great toor dal dish, how I love this lentil with its silky smooth texture. Meenakshi Ammal’s recipe is based on the recipe for Brinjal Chidambaram Gothsu, except that the eggplant is replaced with cabbage.

The cabbage gives the dish an entirely different flavour. While the eggplant has a smokiness about it that enhances the dish, and the flesh melts into the toor dal, the cabbage retains some texture and bite and a definable  taste of cabbage. But it is oh so good. The green chilli adds a lovely fresh heat.

Although this recipe is the same as the one for Brinjal Chidambaram Gothsu, it has a different name – Cabbage Baaji. Gothsu/Kothsu is made from eggplants only.

Are you looking for other Cabbage dishes? Try a Simple Cabbage Thoran, Lemak-Style Vegetables, and Kimchi.

You could also try these similar dishes – Beetroot Vathakuzhambu, Poritha Kootu with Snake Gourd, Brinjal Kothsu, Poritha Kootu with Coconut Chilli Paste, Poritha Kootu, Brinjal Chidambaram Gothsu, Pitlai, and Poritha Kuzhambu with Amaranth Leaves.

Or alternatively, check out all of our cabbage recipes, and all of Meenakshi Ammal’s dishes that we have made. All Indian recipes are here. You might like to browse Indian Essentials. Or take some time to explore our Mid Autumn collection of recipes.

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Fancy Pants Coleslaw

If you are of a certain age in Australia, you grew up with Coleslaw, a creamy dressed salad of shredded cabbage. Well, Ottolenghi has taken Coleslaw to the next level, of course he has, with this Fancy Coleslaw. It shreds carrots, fennel, cabbage, red capsicum and radicchio for a very special salad.

After all of that shredding and chopping, you’ll have a huge bowlful of fresh and refreshing vegetables – the ideal antidote to all the fats, carbs and general debauchery of the holiday season. It is a healthy and nourishing salad, but also over-the-top delicious.

The creamy dressing for this salad is made with mayo and yoghurt. NOTE that I make an Eggless Mayo which is already mustardy and sweet, so I adjust Ottolenghi’s dressing accordingly (less or no extra mustard and only a little honey).

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest round of posts featuring recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely.

Similar recipes include Red Cabbage Slaw with Barberries, Crunchy Root Vegetable Slaw, Waldorf Salad, Wombok and Radish Salad, and Chilli Cabbage.

Browse all of our Cabbage Salads, and all of our Salads. Our Ottolenghi dishes are here. Or browse our Mid Summer dishes.

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