Stir-Fry Cabbage Salad

February 17th, 2012 filed under Gluten Free, Soups and Salads, Vegan
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Stir-Fry Cabbage salad is a healthy mix of cabbage, carrots, beans and bell pepper, garnish with coconut. This color full crunchy salad is low in calories and very satisfying.

Serve 3.


  • 2 cups cabbage cut into thin slices
  • 1/2 cup carrots cut into thin slices
  • 1/2 cup red and green bell pepper cut into thin slices
  • 1/4 cup green beans cut in half  lengthwise and then into pieces 1½” long
  • 2 teaspoons oil
  • 1/2 teaspoon mustard seeds
  • 2 whole red peppers
  • Few leaves of curry leaves
  • 1/4 teaspoon salt adjust to taste
  • Pinch of sugar
  • 1/4 teaspoon lemon juice
  • 2 tablespoon shredded coconut


  1. Heat the oil in frying pan over medium high heat.
  2. Add mustard seeds, and curry leaves. Add the red pepper as the seeds crack. (As you add the curry leaves it will splatter; be careful.) Add cabbage, carrots, bell pepper, and beans. Stir-fry three to four minutes, until the vegetables are crisp but not overcooked.
  3. Turn off the heat, add salt, lemon juice and coconut,  mix well.
  4. Serve warm or at room temperature.


Replace the coconut with roasted crushed peanuts.

If you enjoyed the recipe for Stir-Fry Cabbage Salad, here are more great recipes you should try from Manjula's Kitchen.

17 Responses to “Stir-Fry Cabbage Salad”

  1. Jaya Gowri says:

    Hummus can be bought ready to eat in London from the groceries. But having eaten that, and making it fresh as Majula’s receipe has a lot of difference. Nothing like home made.

  2. […] like to serve them as part of an Indian style meal so I made them recently for friends and had this cabbage stir fry with the last of my garden cabbage, as well as some local corn on the cob as our sides. That stir […]

  3. anuradha says:

    yummy receipe –

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