A white bowl filled with shredded cabbage salad mixed with chopped tomatoes, coriander, and green herbs, placed on a wooden surface.

This is so easy to make. I don’t skin the tomatoes because they don’t skin them in Goa so why make extra work for yourself? It’s authentic. In Goa, this salad is served with almost everything, a side to fish, pork and curry dishes

I sometimes make this 1 or 2 days in advance which starts the fermentation process and gives the salad a much more complex flavour. I cover it and keep it in the fridge

Serves 4

300g white cabbage, finely shredded

6 tomatoes chopped

6 tbsp coconut or cider vinegar

2 green chilli, halved and sliced

1 small bunch coriander, chopped

1 tsp sugar

salt and pepper

Put all the ingredients in a bowl, give a good mix with your hands. If you want it slightly fermented, cover and leave for at least 24 hours in the fridge.

Ideal with:

Prep Time 3 10

Course Side

Cuisine Indian

Servings people

Calories 67 kcal

Ingredients

300 g white cabbage finely shredded
6 tomatoes chopped
6 tbsp coconut or cider vinegar
2 green chilli halved and sliced
1 28g packet of coriander chopped including stalks
1 tsp sugar
salt and pepper

Instructions

Put all the ingredients in a bowl, give a good mix with your hands. If you want it slightly fermented, cover and leave for at least 24 hours in the fridge.

Nutrition

Calories: 67kcalCarbohydrates: 14gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 99mgPotassium: 583mgFiber: 5gSugar: 9gVitamin A: 1627IUVitamin C: 55mgCalcium: 50mgIron: 1mg

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