Cabbage Koshimbir
A refreshing and crunchy Maharashtrian salad made with finely shredded cabbage, roasted peanuts, and a simple yogurt dressing. The final tempering of mustard seeds and curry leaves adds a wonderful aroma and flavor.
For 4 servings
Prepare the Salad Base
- In a large mixing bowl, combine the finely shredded cabbage, grated fresh coconut, chopped green chilies, and chopped coriander leaves.
- Toss these ingredients together until well mixed. Set aside.
Prepare the Tempering (Tadka)
- Heat oil in a small pan (tadka pan) over medium heat for about 1 minute.
- Add the mustard seeds and wait for them to splutter and pop, which should take about 30-45 seconds.
- Once the seeds are popping, add the hing and curry leaves. Be careful as the leaves will sizzle. Sauté for another 15-20 seconds until the curry leaves become crisp and aromatic.
- Turn off the heat.
Assemble the Koshimbir
- Just before you are ready to serve, add the whisked curd, salt, and sugar to the cabbage mixture. Mix well to coat everything evenly.
- Immediately pour the hot tempering over the salad.
- Add the coarsely crushed roasted peanuts.
- Give everything a final, thorough mix to incorporate all the flavors.
Serve Immediately
- Serve the Cabbage Koshimbir right away as a side dish to enjoy its maximum crunch and freshness.
- Garnish with a little extra chopped coriander if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, shred the cabbage as finely as possible using a sharp knife or a food processor.
- 2To maintain maximum crunch, add the salt, yogurt, and crushed peanuts just before serving. Salt draws water out of the cabbage, which can make the salad soggy over time.
- 3Ensure the yogurt is fresh and not too sour. If your yogurt is very thick, you can whisk it with a tablespoon of milk or water to get a smoother consistency.
- 4Adjust the sweetness and spice level to your preference. You can deseed the green chilies for a milder flavor.
- 5If fresh coconut is unavailable, you can use 1/4 cup of desiccated coconut. Soak it in 2 tablespoons of warm water for 10 minutes before using to rehydrate it.
Adapt it for your goals.
Vegetable Addition
Add 1/4 cup of grated carrots or finely chopped cucumber for extra crunch and color. If using cucumber, squeeze out the excess water to prevent the salad from becoming watery.
Protein BoostProtein Boost
For a more filling salad, add 1/2 cup of boiled and cooled chickpeas or sprouted moong beans.
Vegan VersionVegan Version
Replace dairy curd with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt. Ensure your hing (asafoetida) is gluten-free if needed, as some brands compound it with wheat flour.
Why this is on our healthy list.
Rich in Fiber
Cabbage is an excellent source of dietary fiber, which aids digestion, promotes regular bowel movements, and helps in maintaining a healthy weight by providing a feeling of fullness.
Good Source of Probiotics
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, improve digestion, and boost the immune system.
Packed with Vitamins and Minerals
This salad is rich in Vitamin C and K from cabbage, healthy monounsaturated fats from peanuts and coconut, and various antioxidants from the spices used in the tempering.
Hydrating and Cooling
With its high water content from cabbage and the cooling properties of yogurt, this koshimbir is a hydrating and refreshing dish, perfect for warm weather.
Frequently asked questions
One serving of Cabbage Koshimbir (approximately 1 cup) contains around 140-150 calories. The majority of the calories come from the peanuts, coconut, and oil used in tempering.