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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.
Prepare the Salad Base
Prepare the Tempering (Tadka)
Assemble the 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.
This maharashtrian recipe takes 20 minutes to prepare and yields 4 servings. At 132.13 calories per serving with 4.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Serve Immediately
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.
For a more filling salad, add 1/2 cup of boiled and cooled chickpeas or sprouted moong beans.
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.
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.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, improve digestion, and boost the immune system.
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.
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.
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.
Yes, it is a very healthy dish. It's rich in fiber from cabbage, provides probiotics from curd, and contains healthy fats from peanuts and coconut. It's a light, refreshing, and nutritious salad.
It is not recommended to make this salad far in advance. Once you add salt and curd, the cabbage starts to release water, making the koshimbir soggy. For best results, you can prep the ingredients (shred cabbage, chop herbs) beforehand and assemble everything just before serving.
Cabbage Koshimbir is a classic side dish in a Maharashtrian thali. It pairs wonderfully with dal rice, pithla bhakri, masala bhat, or any Indian main course to add a fresh, crunchy element to the meal.
To reduce the spice level, you can either use fewer green chilies or remove the seeds and membranes from the chilies before chopping them. You can also skip the green chilies entirely for a non-spicy version.
This recipe goes great with these complete meals
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