Spicy cabbage and tomato salad

    20 min

    A refreshing Indian-inspired salad recipe, made by tossing together cabbage, tomatoes, onion, chillies, cumin-infused ghee and fresh coriander. Serve as a wonderful side dish to any meal.

    8 people made this

    Serves: 4 

    • 150g cabbage, finely chopped
    • 4 large firm tomatoes, chopped
    • 1 large onion, finely chopped
    • 2 green chillies, seeded and finely chopped
    • salt to taste
    • caster sugar to taste
    • 1 tablespoon coarsely ground roasted peanuts
    • 1 tablespoon ghee (clarified butter)
    • 1 teaspoon cumin seeds
    • 25g fresh coriander, chopped

    Prep:20min  ›  Ready in:20min 

    1. In a large bowl, toss together the cabbage, tomatoes, onion, chillies, salt, sugar and ground peanuts until evenly combined.
    2. In a small frying pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until ready to serve. Garnish with coriander.


    To grind peanuts, process them in a food processor until coarsely ground. Try not to over-process them, otherwise you will have peanut butter.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Great by itself or with baba ganoush and pita. This one will definately need about a day in the fridge with occasional stirring to reach full flavor.  -  31 Mar 2001  (Review from Allrecipes US | Canada)


    This was so good, with a smoky, nutty flavor. I wasn't sure about it at first, but the longer it sat, the more flavorful it became. I prefer a milder onion flavor, so I used scallions, and I used unrefined coconut oil instead of butter. I don't eat peanuts, so instead of peanut powder, I used almond powder and finely ground cashews, which are fairly sweet, so I omitted the sugar. Next time, I'll add just a bit more cumin seed to enhance the smoky flavor. This was perfect with Indian Dahl with Spinach, also from this site.  -  13 Sep 2007  (Review from Allrecipes US | Canada)


    I fried the onion in a small amount to oil so my DH could eat this. leaving out the chile pepper for his portion. I should have left my portion without the pepper also, as it was very strong! Next time I might use a bell pepper instead of the hot variety! This went nicely as the filling with some beans in a burrito!  -  14 Nov 2010  (Review from Allrecipes US | Canada)