Indian Cabbage Salad with Tadka

This light and crunchy Indian cabbage salad gets its unique flavor from a sizzling tadka (tempering of spices in hot oil). Fresh cabbage, onion, and lemon juice bring brightness, while the crackling mustard seeds, and curry leaves add a burst of aroma. A quick, healthy side dish that pairs beautifully with rice, dal, or rotis.

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? Recipe Card

• Prep Time: 10 minutes
  Cook Time: 3 minutes
  Total Time: 13 minutes
  Servings: 3–4

Ingredients

• For the Salad:
• 3 cups finely chopped cabbage
• 1 small onion, diced
• 1 green chili, finely chopped (adjust to taste)
• 2 tbsp fresh coriander leaves, chopped
• 1–2 tbsp lemon juice (to taste)
• Salt to taste
• For the Tadka (Tempering):
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal or chana dal (optional, for crunch)
• 6–8 curry leaves
• 1 dry red chili (optional)

Instructions

• In a large bowl, combine chopped cabbage, onion, green chili, coriander, lemon juice, and salt. Toss well.

Tadka

• Heat oil in a small pan.
• Add mustard seeds and let them pop.
• Stir in urad dal/chana dal (if using) and fry until golden.
• Add curry leaves and dry red chili, fry briefly until aromatic.
• Immediately pour the hot tadka over the cabbage mixture.
• Toss quickly so the spices and oil coat the salad evenly.

Tips

• Add a sprinkle of grated coconut for a traditional South Indian touch.
• Let the salad sit for 5–10 minutes if you prefer a softer texture.
• Adjust chili and lemon juice to match your spice and tang preference.