Cabbage Koshimbir

Name: Cabbage Koshimbir
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 300 g cabbage (finely shredded); 3 tbsp fresh coconut (grated); 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (chopped); 2 tbsp lemon juice; 1 pinch salt; 0.5 tsp sugar; 2 tsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves (fresh); 1 pinch hing

RATING

4.4/5(78)

TASTE SCORE

7/10

A light, crunchy Maharashtrian salad made with finely shredded raw cabbage, tempered with mustard seeds and curry leaves. Fresh grated coconut and a squeeze of lemon add sweetness and tang, making it a refreshing side dish perfect alongside dal-rice or roti meals.

PREP

10m

COOK

SERVES

1 KATORI

73 cal

SERVINGS

METHOD · 5 STEPS

prep
Shred the cabbage and prep the vegetables.
1.Remove any wilted outer leaves from the cabbage.
2.Slice the cabbage in half and finely shred it using a sharp knife or mandoline.
3.Finely chop the green chilies and coriander leaves.
4.Grate the fresh coconut if using whole coconut piece.
TIPShred the cabbage as thin as possible for the best crunch and texture.
mix
Combine the salad base.
1.In a mixing bowl, add the shredded cabbage, grated coconut, green chilies, and coriander leaves.
2.Add salt and sugar. Toss everything together gently with your fingers or a spoon.
3.Squeeze in the lemon juice and mix once more.
TIPDon't add the lemon juice too far in advance, or the cabbage will release water and lose its crunch.
temper · ~2 min
Make the tempering.
1.Heat oil in a small tadka pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter completely (30 seconds).
3.Add cumin seeds and let them crackle (15 seconds).
4.Add curry leaves and hing. Fry until the leaves crisp up (10 seconds).
5.Immediately remove from heat.
TIPPour the tempering immediately while hot so it sizzles when it hits the cabbage.
mix
Pour the tempering over the cabbage and toss.
Pour the hot tempering directly over the cabbage mixture. Toss everything together well so the tempering coats the salad evenly.
serve
Serve immediately as a crunchy side dish.
Transfer to a serving bowl. This salad is best enjoyed fresh alongside dal-rice, roti-sabzi, or as part of a Maharashtrian thali.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a mandoline or slicer to get ultra-thin shreds of cabbage for maximum crunch.
2
Freshly grated coconut adds sweetness; if unavailable, use desiccated coconut soaked in water.
3
Add lemon juice just before serving to prevent cabbage from releasing water and turning soggy.
4
Make sure the tadka (tempering) is hot when poured so it sizzles and infuses the salad.
5
For a flavor boost, crush a few roasted peanuts on top just before serving.
6
Use fresh curry leaves for tempering — dried ones lack the aromatic punch.
7
Best served immediately; leftovers lose crunch but can be refrigerated for 1 day and eaten as a side.