Name: Gujarati Kobi Gajar Nu Kachumber
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Cabbage, finely shredded; ½ cup Carrot, grated or julienned; 1 Green Chili Pepper, finely chopped; ½ tbsp Cooking Oil; ½ tsp Mustard Seeds; ⅛ tsp Asafoetida; ½ tbsp Lemon Juice; ¼ tsp Salt; ¼ tsp Sugar

12 mintotal

Prep 10 min · Cook 2 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Fifteen minutes. The tempering takes under a minute and goes on hot, straight over the raw vegetables.

Method

In a large mixing bowl, combine the finely shredded cabbage and grated carrot. Toss them together lightly.
Heat cooking oil in a small tempering pan. Once hot, add the mustard seeds and let them splutter.
Add the asafoetida and finely chopped green chillies to the hot oil. Sauté for 5 seconds and turn off the heat.
5 sec
Pour this hot tempering directly over the cabbage and carrot mixture.
Add salt, sugar, and fresh lemon juice. Mix thoroughly using two spoons until the salad is evenly coated with the tempering.

How to tell it's done

Extremely crunchy and fresh with a mild zing from the tempered mustard seeds and green chillies.

Nutrition

Per serving, from 2 servings.

59kcal

Where the calories come from

Protein1 g6%
Carbohydrate6.4 g41%
Fat3.7 g53%

Sugars: 3.5 g
Saturated fat: 0.6 g
Fibre: 2 g
Sodium: 318 mg
Potassium: 180 mg
Calcium: 29 mg
Iron: 0.4 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Do not salt the salad until right before serving to prevent the cabbage from releasing water and losing its crunch.

What to serve it with

A staple side dish that pairs wonderfully with everyday Dal, Roti, and Sabzi.

Common mistakes

The cabbage wilts and the salad goes limp.: Let the tempering cool for a few seconds before pouring, and toss immediately. Oil straight off the flame cooks the shreds it lands on, and those pieces never crisp up again.
The tempering tastes raw.: Wait for the mustard seeds to finish spluttering before the asafoetida goes in. Seeds that have not popped are bitter and stay that way in the salad.

Substitutions

Red cabbage works and looks striking, though it bleeds colour into the carrot.
Leave out the asafoetida for a strictly Jain version; the mustard seeds carry the tempering on their own.

Storing and reheating

Best within a few hours. It keeps a day in the fridge but the cabbage softens and weeps; drain before serving. Shred the vegetables up to a day ahead and temper fresh.

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