This Cabbage Salad is an amazing salad/subzi recipe. All the nutrients (Vitamin C) are still intact as the Cabbage has not been cooked a whole lot. Sambharo is traditionally a Gujarati dish and once again, like a lot of other Gujarati dishes, it will blow you away with it’s simplicity and the flavor. A must try…
Cabbage – 6 cups, finely chopped
Carrots – 1 medium, shredded
Oil – 1.5 tbsp
Mustard Seeds – 1 tsp
Asafoetida – pinch
Curry Leaves – few
Green Chili – 2 or to taste, slit
Salt – to taste
Lemon/Lime Juice – 1 tbsp
Cilantro – 5 sprigs, Finely chopped for garnish
1. In a non-stick pan, heat the oil on medium heat.
2. Once hot, add in the Mustard Seeds. Allow them to pop.
3. Add in the Asafoetida, Curry Leaves and Green Chilis.
4. Cook for about 30 seconds.
5. Add in the Lemon/Lime Juice and Salt.
6. Mix well and add in the Cabbage and Carrots.
7. Toss and mix well for about 2 minutes.
8. Taste and adjust the Salt and Lemon Juice.
9. Take it off the flame.
10. Serve at room temperature or cold.
11. Garnish with Cilantro at the time of serving.
0 thoughts on “Sambharo – Cabbage Salad”
Do you have receipe for Gobi Manchurian, which is very popular in Bangalore restaurants?
Yes we do…at least the dry version. Here it is: https://184.108.40.206/appetizers/gobi-cauliflower-manchurian-dry.html
Hello! I’ve noticed that in many of your recipes you list “a pinch” of asafoetida. What exactly is a pinch? Is it less than 1/8 tsp?
Thank you for your help,
You can use 1/8th tsp when it says “pinch”.
Nice and easy one. Thanks.
Just wondering how come you gals missed turmeric powder. I have never seen a traditional sambharo without haldar.
Anyways…I am on my way to try it now.
Well, first and foremost, this is my mom’s recipe and she does not add haldi :). Other than that, the taste of this sambharo is so much more salad than subzi (shaak) that we thought adding haldi would ruin the effect. There is probably enough yellow in the rest of the dishes you’d serve this with so a change in color is nice.
Let me just say that I adore your website, I have tried so many of your recipes already.
I love rajasthani food, but can’t seem to find the recipe for Ghatta ki sabzi. Would you guys be making it soon or gonna publish the recipe soon?
Can’t wait for it…. after you mentioned the rajasthan experience of eating the Thali…
Thanks so much! We don’t have it coming out soon but we will put ghatta ki sabzi on our list to do.
Hi Hetal & Anuja,
I am a big fan of your cooking website. I try to make all the vegetarian dishes that you show. I had a question , everytime I make cabbage subzi salt it becomes watery the moment I add salt !! Please give me tip so that the cabbage sabzi doesnot turn watery.
Cabbage tends to wilt with cooking or adding salt but it does not release as much water as for example zucchini. If you try this Sambharo recipe, you will notice that there is a little bit of moisture, but because it is not cooked as long as a normal subzi, the water problem is not as bad. Also, I sometimes put potatoes with my cabbage…a great moisture absorber :).
I also add some soaked peanuts to give extra taste and crunch.Thanks for a good recipe
Hi – we made the penda (microwave version) & the coconut barfi for our housewarming & it turned out great! The anti’s were asking how we made them because they were so good & of course impressed that I, born in America, made them so well!!!
Thanks a lot guys!
hi, we love your site…it has made my bachelor life in kuwait,a tasty life…well,my aunt wants to know some tasty items we can make withn corn..please introduce some receipe..thank you…
I can suggest one corn receipe its Corn Palak
First of all take some palak and wash it. Then take some water in a pan and the palak and salt and a pinch of soda and do not cover the pan otherwise palak’s color will change. Then with a hand blender blend the palak.
Then take one pan and some oil then add green onions in the oil and let that cook for 5 mins then add garlic and ginger. then add blend palak some lemon,black pepper,red chille powder,salt.now its time to add corn in palak and if you want to add some paneer then add shreeded paneer. And at last add daniya on top.
how about just frying cumin seeds, chili peppers, mustard seeds and curry leaves until they sizzle and pop and then add the corn until it’s cooked? cilantro, lemon juice and salt to garnish