This warm, crunchy cabbage and carrot salad is traditionally served as a side dish in Gutharathi cuisine. It pairs beautifully with bhakri, a more dense version of roti that is spiced with black pepper. However, it can also be served, hot or cold, with any Indian dinner.

Sambharo: Indian Spiced Carrot and Cabbage Salad [Vegan, Gluten-Free]



  • 2 carrots
  • 5 ounces white/green cabbage
  • 1/2 green bell pepper
  • 2 teaspoons coconut oil or rapeseed oil
  • 1 teaspoon mustard seeds
  • 3/4 teaspoon Himalayan salt or sea salt
  • A pinch of ground turmeric
  • 1 green chili, sliced lengthways
  • A squeeze of lime


  1. Grate the carrots and chop the cabbage and green pepper into long, thin slices (rather than pieces), like you would when making coleslaw.
  2. Warm the coconut oil in a saucepan on a low heat, then add the mustard seeds. Once the mustard seeds have popped, add the carrots, cabbage, green pepper (capsicum), salt, turmeric, and green chili and mix thoroughly.
  3. Leave to cook on a low heat for 10 minutes, stirring every few minutes. Add just one squeeze of lime right at the end then place in a serving bowl. Can be served hot or cold.