Red Cabbage or purple cabbage as it is called has a distinct peppery flavour and is best eaten raw or braised.
Once sautéed or braised it gets a sweetish taste.
Tried this salad today and was quite glad that I made it. The flavour of the salad was tangy due to the raw mangoes and sweet due to the shredded cabbage . The toasted sunflower seeds gave the crunch. Overall we loved it.
Purple cabbage shreds – 1/4 cup
White cabbage shreds – 1/4 cup
Raw Mango – thinly sliced into bits
black salt – As per one’s taste.
Lemon juice – 1/4 spoon.
Green chillies – slices finely.
Hot boiling water – 2 cups.
Sun flower seeds -2 table spoon
Cumin powder -1/2 t spoon.
Coriander leaves – 1 spoon finely sliced.
Boil 2 cups of water and drop in the white and purple cabbage . Let it blanch for a minute.
Remove them within a minuets and transfer it to a colander.
Now put them in cold water so that they are not overcooked but crunchy.
In a mixing bowl add black salt, lemon drops, finely chopped green chillies and cumin powder.
Mix well and then mix in blanched red and white cabbage along with the mango bits.
Add half an onion finely sliced and mix well.
Garnish with coriander leaves and toasted sunflower seeds.
Enjoy them cold or as is.