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This is so easy to make. I don’t skin the tomatoes because they don’t skin them in Goa so why make extra work for yourself? It’s authentic. In Goa, this salad is served with almost everything, a side to fish, pork and curry dishes

I sometimes make this 1 or 2 days in advance which starts the fermentation process and gives the salad a much more complex flavour. I cover it and keep it in the fridge

Serves 4

300g white cabbage, finely shredded

6 tomatoes chopped

6 tbsp coconut or cider vinegar

2 green chilli, halved and sliced

1 small bunch coriander, chopped

1 tsp sugar

salt and pepper

Put all the ingredients in a bowl, give a good mix with your hands. If you want it slightly fermented, cover and leave for at least 24 hours in the fridge.

Goan Cabbage salad

Jules
This is so easy to make. In Goa, this salad is served with almost everything, a side to fish, pork and curry dishes. I sometimes make this 1 or 2 days in advance which starts the fermentation process and gives the salad a much more complex flavour. I cover it and keep it in the fridge
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Prep Time 3 hours 10 minutes
Course Side
Cuisine Indian
Servings 4 people
Calories 67 kcal

Ingredients
  

  • 300 g white cabbage finely shredded
  • 6 tomatoes chopped
  • 6 tbsp coconut or cider vinegar
  • 2 green chilli halved and sliced
  • 1 28g packet of coriander chopped including stalks
  • 1 tsp sugar
  • salt and pepper

Instructions
 

  • Put all the ingredients in a bowl, give a good mix with your hands. If you want it slightly fermented, cover and leave for at least 24 hours in the fridge.

Nutrition

Calories: 67kcalCarbohydrates: 14gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 99mgPotassium: 583mgFiber: 5gSugar: 9gVitamin A: 1627IUVitamin C: 55mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!

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