This Nepalese-style cabbage salad is fresh, spicy, and full of flavour. In Nepal, we call it “Banda ko Achar.” It’s often served as a side dish with rice or dal-bhat, but you can also enjoy it on its own. It’s quick to make, healthy, and uses simple ingredients found in most kitchens.
Ingredients:
- 2 cups finely shredded cabbage
- 1 medium carrot (optional), grated
- 2-3 green chillies, thinly sliced (adjust to taste)
- 1 tsp ginger-garlic paste
- 2 tbsp fresh lemon juice
- 1 tbsp mustard oil (or any oil, but mustard oil gives the best flavour)
- 1/2 tsp turmeric powder
- 1 tsp sesame seeds (optional, roasted)
- Salt to taste
- Fresh coriander leaves (for garnish)
Instructions
- Prepare the Vegetables: Wash and finely shred the cabbage. If using carrot, grate it. Put them in a large bowl.
- Mix the Base: Add sliced green chillies, ginger-garlic paste, turmeric powder, and salt to the cabbage. Mix everything well using clean hands or a spoon.
- Add Lemon Juice: Pour in the lemon juice and mix again. This will help soften the cabbage slightly.
- Heat the Oil: In a small pan, heat mustard oil until it just starts to smoke. This removes the raw smell and brings out the flavour.
- Temper the Salad: Pour the hot oil directly over the cabbage mixture. Stir well immediately.
- Add Sesame Seeds (Optional): Roast sesame seeds in a dry pan until golden, then add to the salad for a nutty crunch.
- Garnish and Serve: Sprinkle fresh coriander leaves. Let it sit for 5–10 minutes before serving to let the flavours blend nicely.
Pro Tip:
Add thin slices of radish or cucumber for more crunch.
Don’t have time to prepare it at home? Come visit us at Gurkhas restaurant and enjoy our freshly made, authentic Nepalese cabbage salad today!
