Cabbage Sambharo is a Gujarati side dish similar in look and feel to coleslaw or salad. There are two aspects to this dish which make it quite unique:
- In order to stop the salad from becoming soggy, all excess water is removed by adding salt to the mixture and letting it sit for a while.
- The “dressing” is far from the traditional combination of vinegar/lemon juice/olive oil. Instead, it is a combination of ingredients such as mustard seeds, sesame seeds and turmeric lightly toasted in oil on the stove top.
- ¼ of a small cabbage, shredded
- ¼ red pepper, julienned
- ¼ yellow pepper, julienned
- ¼ orange pepper, julienned
- ¼ green pepper, julienned
- 1 small carrot, shredded
- 1 tbsp salt
- 1 tsp mustard seeds
- 1 tsp white sesame seeds
- 1 tsp turmeric
- 1 green chili finely chopped (or to taste)
- 1 tsp oil
- Handful of pomegranate
- Handful of cilantro (Italian parsley)
- Pinch of sugar
- 1 tbsp lemon juice
- Combined shredded cabbage, julienned peppers and shredded carrot in a bowl.
- Add the salt and mix it into the salad thoroughly – Let this sit for about 15 minutes.
- Squeeze excess water from the salad. You can do this with your hands. Just take a handful and squeeze, until no more water comes out. Repeat this until you have gotten through all the salad. Place the dehydrated salad in another bowl.
- Warm oil in a pot. Add the mustard seeds and allow them to sizzle until you hear them popping.
- Add the sesame seeds and allow them to turn golden brown.
- Add the turmeric and green chili.
- Pour the entire contents of the pot into the bowl of salad which you set aside in step 3.
- Add the lemon juice and sugar.
- Mix so that the dressing, lemon juice and sugar is evenly distributed.
- Garnish with pomegranate and cilantro.