Quick Cabbage and Carrot Recipe – Indian-Style Coleslaw Salad

Last Updated on 2 months by Neha Deshmukh

Quick Cabbage And Carrot Recipe – Indian-Style Coleslaw Salad

Hey everyone! If you’re anything like me, you’re always looking for a quick, refreshing side dish that adds a little zing to your meals. This Indian-style coleslaw is exactly that. It’s crunchy, creamy, and has a lovely little tang that just brightens everything up. I first made this when I was craving something light and flavorful to go with our dinner, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average coleslaw. We’re taking the classic cabbage and carrot combo and giving it a little Indian twist with the addition of mustard seeds powder and a touch of vinegar. It’s super easy to make – seriously, it takes just 10 minutes! – and it’s perfect for a quick lunch, a side dish with dinner, or even a potluck contribution. Plus, it’s wonderfully customizable, so you can adjust the flavors to your liking.

Ingredients

Here’s what you’ll need to whip up this delicious coleslaw:

• 2 cups cabbage, finely shredded
• ¼ cup carrot, grated
• ¼ cup mayonnaise
• ½ teaspoon pepper powder
• ¼ teaspoon mustard seeds powder
• 1 teaspoon white vinegar
• 1 teaspoon sugar
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

Mayonnaise Variations (Homemade vs. Store-Bought)

I usually use store-bought mayonnaise for convenience, but homemade mayo is amazing if you have the time. It really elevates the flavor. If you’re feeling ambitious, a quick search online will give you tons of easy homemade mayo recipes.

The Role of Mustard Seeds Powder

Don’t skip the mustard seeds powder! It adds a subtle warmth and depth of flavor that’s so characteristic of Indian cuisine. You can find it at most Indian grocery stores, or even online.

Choosing the Right Cabbage

I prefer using green cabbage for this recipe, but you can also use red cabbage or a mix of both for a more colorful salad. Just make sure it’s finely shredded for the best texture.

Step-By-Step Instructions

Alright, let’s get cooking!

First, rinse and dry your cabbage and carrots really well. Then, grate the carrots vertically using a serrated grater – this gives you nice, thin shreds. Next, thinly slice the cabbage using a slicer grater, again keeping it vertical for fine shreds.

In a mixing bowl, combine the mayonnaise, salt, sugar, pepper powder, mustard seeds powder, and vinegar. Give it a good whisk until everything is smooth and well combined.

Now, add the shredded cabbage and carrots to the bowl. Gently toss everything together until the cabbage and carrots are evenly coated with the dressing. Don’t overmix, or it’ll get soggy!

And that’s it! You can serve it immediately, or pop it in the fridge for about 30 minutes to let the flavors meld together. Trust me, it tastes even better after a little chill time.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t be afraid to taste as you go! Adjust the salt, sugar, and vinegar to your liking.
• For extra crunch, add a handful of chopped nuts like cashews or peanuts.
• If your coleslaw seems too dry, add a little more mayonnaise, one tablespoon at a time.

Variations

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

Spice Level Adjustments

My friend, Priya, loves a little extra heat, so she adds a pinch of red chili powder to the dressing. Feel free to do the same if you like things spicy!

Vegan Adaptation

To make this vegan, simply swap the mayonnaise for a vegan mayonnaise alternative. There are some really good ones available now!

Gluten-Free Adaptation

This recipe is naturally gluten-free, but always double-check the label on your mayonnaise to be sure.

Festival Adaptations (Summer Picnic/Potluck)

This is perfect for summer picnics and potlucks. It travels well and everyone always asks for the recipe!

Serving Suggestions

This coleslaw is incredibly versatile.

Pairing with Indian Meals

It’s fantastic with biryani, pulao, or even just some simple dal and rice. The cool, creamy coleslaw provides a lovely contrast to the warm, spicy flavors of Indian food.

Serving as a Side Dish

It also makes a great side dish with grilled chicken, fish, or sandwiches.

Storage Instructions

Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as it will lose some of its crunch over time.

FAQs

Got questions? I’ve got answers!

Can I make this coleslaw ahead of time?

You can definitely prep the cabbage and carrots ahead of time and store them in the fridge. But I recommend mixing the dressing with the vegetables just before serving to keep it nice and crunchy.

What type of cabbage works best for this recipe?

Green cabbage is my go-to, but red cabbage or a mix of both works great too!

Can I use a different type of vinegar?

Sure! Apple cider vinegar or rice vinegar would also be delicious.

How can I adjust the sweetness of the coleslaw?

Just add more or less sugar to the dressing, depending on your preference.

Is it possible to make this coleslaw without mayonnaise?

While mayonnaise is traditional, you could try using Greek yogurt or a cashew-based cream sauce as a healthier alternative. It won’t be exactly the same, but it will still be tasty!