Monday, July 25, 2011

Purple Cabbage, Radish & Carrot Salad

This is a very healthy, colourful and tasty salad. Now-a-days, salad has become an integral part of our diet in most homes and my home is no exception to this.

Salads when eaten raw is highly beneficial but during the monsoon season it is advisable to refrain from eating them raw instead stir-frying them on a high flame is a better option as it destroys the bacteria that maybe present and at the same time retains its texture and freshness.

The preparation of salad is quite an art. I am learning this by watching various food shows on TV.  Cutting of vegetables is of utmost important especially those like radish, carrots, beetroots etc.

So here is a quick stir-fry salad with the Indian touch to it. In the original recipe, it required a dressing which was poured over the thinly cut raw vegetables.

Red Cabbage, Radish & Carrot salad 2
Purple Cabbage, Radish & Carrot Salad

Red Cabbage, Radish & Carrot salad 4
Vegetables sliced and ready for Stir-Frying


Red Cabbage
1/8 pc
Radish (Mooli)
¼ pc
1 small
Red chilly flakes
1-2 tsps ( or as per taste)
Fresh curry leaves
1 sprig ( you can add more)
To taste
Olive oil
2 tsps
Lime juice
1 tsp
Corriander leaves (chopped)
1 tbsp


Peeling the carrot into ribbon shape

  1. Wash all the vegetables and peel the skins of the radish, carrot and onion. Deseed the capsicum.
  2. Slice the onion and the cabbage thinly. Cut the capsicum into thin strips.
  3. With the help of the peeler, peel the carrot and radish (just as you peeled the skin) so that you get thin peels of ribbon and continue doing so till you get the desired quantity.
  4. Heat olive oil (you can use any other cooking oil too) in a wok/kadai. Keep the flame high.
  5. Add the sliced onions, curry leaves and red chilly flakes. Stir constantly till the onions are translucent.
  6. Add capsicum and red cabbage. Give it a good stir for a minute or two.
  7. Then add the thin peels of radish and carrot. Mix well. Add salt and give it another quick stir and remove from flame.
  8. Finally garnish it with chopped coriander leaves and lime juice.

Cooking time : 5-7 mins
Serves: 2


  • You can substitute ginger or garlic for onions. OR  you can  use all three i.e. onion, ginger and garlic. The choice is yours.
  • This salad goes well with chapattis.
  • For yet another purple cabbage salad, see here


  1. Healthy and delicious recipe.. looks too good !!
    Indian Cuisine

  2. Healthy recipe and awesome presentation.
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  3. Another welcome kind of salad to add to your daily salad routine, especially when it is made with ingredients that you can commonly find in your fridge.
    US Masala

  4. awesome the color combo and healthy and the way you have made the ribbons....

  5. Very healthy and a beautiful salad...looks so refreshing and delicious!

  6. d healthy colorful cliks..:)
    Tasty Appetite

  7. Love the healthy salad..

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