This is not a Lebanese recipe, it is actually Indian, from Gujarat. I am happily exploring the cuisines of the rest of Asia, especially Iran, Afghanistan, and India these days. I loved its name, sambhara. The recipe is from Madhur Jaffrey’s Indian Cookery book (slightly adapted). I loved this way of making cabbage salad, because by cooking the cabbage a bit, it makes it easier to digest. I loved it too because it is a very versatile dish, I used pomegranate molasses and some garlic and cumin when I made it again. You can really use any spice you like.
Coleslaw (Sambhara)Joumana Accad Mediterranean, Middle Eastern October 2, 2020 Salads, salad, cabbage, indian, coleslaw,
Prep Time: 30 minutes
Cook Time: 15 minutes
1lb cabbage, shredded extra fine
1lb carrots, peeled and shredded
1 or 2 jalapeños or serranos, seeded and shredded
1/4 cup oil (more as needed)
Spices: Pinch asafetida, 1 Tbsp black mustard seeds, pinch salt, pinch of sugar
1 dried red chili, broken up in pieces (or 1 Tbsp red chili flakes)
1/4 cup chopped cilantro (or more, to taste)
1 Tbsp lemon juice
- Heat the oil over medium heat in a large skillet; add the asafetida, mustard seeds and wait for a few seconds for the seeds to pop. Add the red chili.
- Add the cabbage, carrots, green chili. Stir for a minute or two. Add the sugar, salt, stir for a few minutes until the veggies are wilted but still crispy. Add the lemon juice and cilantro. Serve.
NOTE: I redid this recipe, this time adding a tablespoon of pomegranate molasses (instead of the sugar) and some mashed garlic and a pinch of cumin. Yummy too.
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