Purple Cabbage & Carrot Salad Recipe – Easy Lemon-Pepper Indian Style

Last Updated on 2 months by Neha Deshmukh

Purple Cabbage & Carrot Salad Recipe – Easy Lemon-Pepper Indian Style

Hey everyone! If you’re anything like me, you’re always looking for a quick, healthy, and vibrant side dish. This purple cabbage and carrot salad is exactly that. I first made this when I was craving something fresh and crunchy, and it’s been a staple in my kitchen ever since. It’s so simple, yet bursting with flavour – a little zing from the lemon, a touch of pepper, and the beautiful colours just make it so appealing!

Why You’ll Love This Recipe

This salad is seriously a winner for so many reasons. It takes just 10 minutes to prep, and 5 minutes to rest – perfect for a busy weeknight. It’s incredibly refreshing, and the crunchy texture is so satisfying. Plus, it’s a fantastic way to get your veggies in! It’s a lovely change from heavier Indian sides, and the light dressing complements any meal beautifully.

Ingredients

Here’s what you’ll need to whip up this colourful salad:

• 0.5 cup Purple Cabbage, thinly sliced
• 1 small Carrot, grated or thinly sliced
• 1 Big onion, thinly sliced
• 1 Tomato (deseeded), chopped
• A handful Sweet corn
• 1 tbsp Coriander leaves, chopped
• 2 tsp Olive oil
• Few drops Lemon juice
• Salt, as required
• Pepper powder, as needed

Ingredient Notes

Let’s talk ingredients! Purple cabbage is the star here – it adds such a gorgeous colour and a lovely mild flavour. Don’t be afraid to use regular green cabbage if you can’t find purple, though!

The dressing is super simple, which is what makes this salad so quick. Olive oil is my go-to, but you could easily swap it for sunflower oil or even a light mustard oil for a more traditional Indian flavour.

Speaking of Indian flavours, salad preferences really vary across the country! Some families love a sprinkle of chaat masala, while others prefer a touch of finely chopped green chilli for a kick. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop all your vegetables – the purple cabbage, carrot, onion, and tomato – into thin, long strips. This is where a sharp knife (and a little patience!) comes in handy.
2. In a bowl, combine the olive oil, salt, pepper powder, and lemon juice. Give it a good whisk to make sure everything is nicely blended.
3. Now, add the chopped vegetables, sweet corn, and coriander leaves to the dressing. Toss everything together really well, making sure all the veggies are coated.
4. And that’s it! Serve immediately and enjoy the crunch.

Expert Tips

• Don’t overdress the salad! You want the veggies to be coated, not swimming in dressing.
• For extra flavour, let the salad sit for about 5 minutes before serving. This allows the flavours to meld together.
• If you’re prepping ahead, keep the dressing separate and add it just before serving to prevent the salad from getting soggy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your olive oil if you’re super strict.
• Spice Level Adjustment: My friend Priya loves adding a finely chopped green chilli to the dressing for a fiery kick. Go for it if you like a bit of heat!
• Quick Pickled Option: For a tangy twist, add a splash of vinegar (like apple cider vinegar) to the dressing.
• Festival Adaptations: This salad is a fantastic side dish for festivals like Holi or Diwali. It adds a fresh, colourful element to the heavier, richer dishes.

Serving Suggestions

This salad is incredibly versatile. It’s delicious as a side with:

• Dal and rice
• Roti and sabzi
• Grilled chicken or fish
• Even as a topping for wraps or sandwiches!

Storage Instructions

This salad is best served immediately, as it can get soggy if stored. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. Just be aware that the texture will change. It’s best to store the dressing separately and add it just before serving.

FAQs

Let’s answer some common questions:

• Is this salad best served immediately? Yes, absolutely! It’s at its crunchiest and most flavourful when freshly made.
• Can I use other types of cabbage? Definitely! Green cabbage or even Savoy cabbage will work just fine.
• What is a good substitute for olive oil? Sunflower oil, avocado oil, or even a light mustard oil are all good options.
• Can I add protein to this salad? Yes! Chickpeas, grilled chicken, or paneer would all be delicious additions.
• How can I prevent the salad from becoming soggy? Store the dressing separately and add it just before serving. Don’t add salt too far in advance, as this can also draw out moisture from the vegetables.