Cabbage, Tomato and Onion Salad Recipe -
Cabbage, Tomato and Onion Salad Recipe
  • READY IN 20 mins

Cabbage, Tomato and Onion Salad

Recipe by  

"Spicy, tangy salad with cabbage, tomatoes and onions"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins

    20 mins


  1. In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.
  2. In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.
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Reviews More Reviews

May 15, 2003

Great by itself or with baba ganoush and pita. This one will definately need about a day in the fridge with occasional stirring to reach full flavor.

Sep 13, 2007

This was so good, with a smoky, nutty flavor. I wasn't sure about it at first, but the longer it sat, the more flavorful it became. I prefer a milder onion flavor, so I used scallions, and I used unrefined coconut oil instead of butter. I don't eat peanuts, so instead of peanut powder, I used almond powder and finely ground cashews, which are fairly sweet, so I omitted the sugar. Next time, I'll add just a bit more cumin seed to enhance the smoky flavor. This was perfect with Indian Dahl with Spinach, also from this site.


6 Ratings

Nov 22, 2010

I fried the onion in a small amount to oil so my DH could eat this. leaving out the chile pepper for his portion. I should have left my portion without the pepper also, as it was very strong! Next time I might use a bell pepper instead of the hot variety! This went nicely as the filling with some beans in a burrito!

May 19, 2012

This is a delicious salad and one that I will make again. I do disagree with the reviews that say to let it sit for a day. This is what I did and it turned sort of a sick grey. When I made the salad it was crisp and absolultly beautiful. I would say that maybe 2-3 hours in the fridge would bring out the flavors without wrecking the gorgious fresh color of the salad. I also added bell peppers along with the chilis because I wanted more color and less spice. All in all this was a very good recipe. I rate it five stars for the recipe and 3 stars for the reviews. ;)

Jul 23, 2013

I wasn't sure if my family would like this or not, but my guys LOVED it and so did I, and my mother. We used a green bell pepper and then a spicy pepper from our garden (so half/half). It is super yummy! I let it sit all night and the color turned me off slightly the next day, BUT the flavor is awesome!!!! It was fun to use a recipe that we had almost all the ingredients in our garden AND have it taste so delicious!


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  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 15.5 g
  • 5%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 22 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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