Cabbage & Carrot Warm Salad

“Coleslaw” originated during the 18^th century and it is actually a miss-pronunciation of the Dutch word “koolsa” – which literally means cabbage salad. “Coleslaw” todays name and recipe is fairly new – because mayonnaise was only invented during the mid-18^th century.

As with time comes change and so does recipes and its list of ingredients – raw cabbage is one of the only consistent ingredients in a “coleslaw”, however there are now various types of cabbage (so that also is not entirely consistent). Carrots, peppers, pineapples and etc. are now also added to a “coleslaw” and then the types of dressings vary – vinegar, mayonnaise and even sour cream based dressings are used. I am not going to go any further into the tried and tested “coleslaw” that is widely known and a staple at salad bars.

I am going to tell you about the “Gujju” “sambharo” which is a traditional warm salad of some sort – where the vegetables are lightly stir fried to retain their crunch but enhance their flavours. The “cabbage and carrot sambharo” is my take and replacement for a traditional coleslaw – this “sambharo” is full of flavour, texture, colour and all the goodness of being totally “vegan”. It is a tasty, refreshing and healthy accompaniment that can be prepared in just a few minutes – never over cook the veggies – eat it freshly prepared – so that you benefit from its amazing taste, texture and flavour – yes it can be made and stored in the refrigerator – however it just never tastes the same.

Go on – give it a try and I promise you – it will become your staple at the braai salad bar

Cabbage & Carrots

20ml cooking oil

3-4 curry leaves

1 dry chillies & 1 green chillies

3ml mustard seeds

3ml crushed mustard seeds

10ml sesame seeds

250ml shredded cabbage

125ml grated carrots

5ml salt

2ml sugar

10ml lemon juice

5ml sesame seeds to garnish

Method

• Heat oil in a heavy based pan, wok or kadai, add curry leaves, chillies and mustard seeds + crushed mustard seeds (place a few seeds in a pestle and mortar and crush) and allow to splutter
• Add the sesame seeds and the shredded cabbage and grated carrots lower heat – allow the cabbage and carrots to cook for about 2-3 minutes (you literally just want the raw taste of cabbage to go)
• Season with salt, sugar and lemon juice and mix well before removing from heat
• Garnish with sesame seeds and serve as a side dish, as a refreshing coleslaw or any way you want to – but do serve it
• It tastes amazing as filling for a sandwich – as a filling for a roti – stuffed in some whole wheat pita bread, &, &, &, & – the list just goes on

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