“Coleslaw” originated during the 18th century and it is actually a miss-pronunciation of the Dutch word “koolsa” – which literally means cabbage salad. “Coleslaw” todays name and recipe is fairly new – because mayonnaise was only invented during the mid-18th century.
As with time comes change and so does recipes and its list of ingredients – raw cabbage is one of the only consistent ingredients in a “coleslaw”, however there are now various types of cabbage (so that also is not entirely consistent). Carrots, peppers, pineapples and etc. are now also added to a “coleslaw” and then the types of dressings vary – vinegar, mayonnaise and even sour cream based dressings are used. I am not going to go any further into the tried and tested “coleslaw” that is widely known and a staple at salad bars.
I am going to tell you about the “Gujju” “sambharo” which is a traditional warm salad of some sort – where the vegetables are lightly stir fried to retain their crunch but enhance their flavours. The “cabbage and carrot sambharo” is my take and replacement for a traditional coleslaw – this “sambharo” is full of flavour, texture, colour and all the goodness of being totally “vegan”. It is a tasty, refreshing and healthy accompaniment that can be prepared in just a few minutes – never over cook the veggies – eat it freshly prepared – so that you benefit from its amazing taste, texture and flavour – yes it can be made and stored in the refrigerator – however it just never tastes the same.
Go on – give it a try and I promise you – it will become your staple at the braai salad bar
Cabbage & Carrots
20ml cooking oil
3-4 curry leaves
1 dry chillies & 1 green chillies
3ml mustard seeds
3ml crushed mustard seeds
10ml sesame seeds
250ml shredded cabbage
125ml grated carrots
5ml salt
2ml sugar
10ml lemon juice
5ml sesame seeds to garnish
Method
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