“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
10ml lemon juice
5ml sesame seeds to garnish