A vibrant, crunchy cabbage salad tossed in a bright cilantro–mint green chutney dressing with lemon, cumin, and a gentle chili kick. Naturally vegan and gluten-free—perfect as a side or a light main.
1tbsproasted peanuts or cashews, chopped (optional)
salt, to taste
— For the Green Chutney Dressing —
1/2cupfresh cilantro
1/4cupfresh mint leaves
1green chili, seeded if desired (adjust to taste)
1tbsplemon juice, fresh
1tbspplain yogurt or water (to adjust consistency)
1tspgrated ginger
1/2tspground cumin
salt, to taste
2tbspolive oil or neutral oil
Instructions
Add shredded green and purple cabbage, carrot, red onion, cilantro, and mint to a large mixing bowl.
Make the dressing: In a blender, combine cilantro, mint, green chili, lemon juice, yogurt or water, ginger, cumin, and a pinch of salt. Blend until smooth, adding a splash of water only if needed to help it spin.
With the blender running on low, drizzle in the oil to emulsify until glossy and slightly thick. Taste and adjust salt, lemon, or chili.
Pour about half the dressing over the salad and toss well with tongs. Add more dressing to taste until everything is lightly and evenly coated.
Top with roasted peanuts or cashews for crunch, if using. Serve immediately or chill 10–15 minutes to let the flavors meld.