I always thought I would not enjoy eating raw cabbage. That has changed when I tried a kosambari Vijay made last weekend with cabbage and carrots. I was surprised by how much I liked the combination. It is a simple recipe with barely there India-Inspired dressing. Vijay’s curried coleslaw can be prepared hurriedly, looks festive enough for a party and tastes wonderful. Thanks to this treasured trifecta, now, I think cabbage is one of the most versatile and underrated salad ingredients. This changed thought opens up so many cabbage combinations, which I can’t wait to try in future.

Cabbage-Carrot Kosambari
(a side dish, for 1 or 2 meals)

1 cup, shredded cabbage
1 cup, grated carrot
1/2 teaspoon, chat masala powder
1/4 teaspoon each, salt and crushed black pepper
1 tablespoon, limejuice
1 teaspoon, honey

Take cabbage and carrot in a bowl.
Sprinkle chat masala powder, salt and black pepper.
Add limejuice and honey.
Gently combine. Serve.

Cabbage-Carrot Kosambari ~ for Dinner Today

Kosambari = Salad of South India with “Raw Rocks” attitude.

© Recipe and Photos Copyright 2009 Indira Singari.