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–+ servings
Ash gourd red cabbage salad

Make Colorful Ash Gourd Salad: Tangy and Healthy

Shred red cabbage, add the pickling ingredients and set aside to marinate. Meanwhile peel and dice the wax gourd, chop spinach, cut tomatoes and slice green onions. Place all the vegetables and pickled cabbage in a large bowl. Add seasonings, olive oil, and toppings. Toss and serve immediately. Enjoy!.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 22 minutes
Course Salad, Side Dish
Cuisine American, Continental, European
Servings 4 people
Calories 93 kcal

Equipment

  • Microwave oven preferred for briefly cooking red cabbage; if not available, follow stove-top cooking directions

Ingredients
  

For Quick-Pickled Red Cabbage: Yields 1 cup pickled cabbage

  • 1 1/2 cups Red/Purple Cabbage: about 125 g If not available, see Recipe Notes for substitute suggestions
  • 1/4 tsp Salt
  • 1/4 tsp Sugar
  • 1/4 tsp Caraway seeds if not available, use dill seeds or omit
  • 1/4 tsp Black pepper - freshly crushed preferred
  • 1/4 tsp Crushed Red pepper also called Chilli flakes
  • 1/4 tsp Dried Thyme if fresh thyme is available, use 10-12 leaves
  • 2 tsp Lime/Lemon juice - freshly squeezed preferred if not available, OK to use bottled juice
  • 1 tbsp Apple Cider vinegar if not available, use White wine vinegar, rice vinegar or distilled vinegar

To Assemble Salad

  • 1 1/2 cups Wax Gourd - peeled, sliced and diced into small even shaped cubes - about 200 g also known as Ash Gourd, winter melon, Kohlaa, Petha, Kumbalam, ChaalKumro, etc.; if not available use tender cucumber
  • 1 cup Pickled Red Cabbage - loosely packed prepared as described in Recipe Directions
  • 1 cup Baby Spinach - evenly chopped - about 30 g OK to use other baby greens instead
  • 5-6 whole Grape tomatoes - quartered sideways Cherry tomatoes OK too; if not available, use red, fully ripe diced tomatoes - about 1/2 cup
  • 1/4 cup Sliced green onions - dark green tops
  • 1 tsp Dried Basil leaves or 8-10 fresh basil leaves, hand-torn
  • 1/2 tsp Sugar or a drizzle of honey
  • 1/8 tsp Salt adjust as per preference
  • 1/4 tsp Black pepper - freshly crushed preferred
  • 2 tsp Olive oil - Extra Virgin preferred if not available, use another high quality oil - almond, walnut, avocado, sesame - preferably cold-pressed
  • 2 tsp Balsamic Vinegar - aged preferred if not available use apple cider vinegar or white wine vinegar

Toppings

  • 1/4 cup Roasted Pistachios- shelled if not available, use 1/4 cup of another nut/seed: chopped walnuts (raw), roasted cashews, pumpkin seeds (raw), etc.
  • 2 tsp Capers - drained optional recommend rinsing with a little water to remove excess salt; if not available, use 2 tsp chopped green olives

Instructions
 

Make Quick-Pickled Red Cabbage: Yields 1 cup pickled cabbage

  • Cut 2-3 medium sized chunks chunks from the red cabbage head - about 125 g - to yield about 1 1/2 cups shredded cabbage. Rinse under running water and drain excess water in a colander. Pat excess water with a towel.
    Slice thinly to shred the cabbage
    shred red cabbage
  • Blanch the cabbage in the microwave or on the stove-top as follow:
    Microwave:
    Transfer the shredded cabbage to a glass/ceramic microwave-safe dinner plate. Add 1/4 tsp each salt and sugar; stir, cover and microwave on Hi for 30 seconds. Keep covered for 1 min, then remove cover and allow to cool till lukewarm.
    Stove-top:
    Add 1/4 cup water to a shallow frying pan (10 inch/25 cm.) and bring the water begins to boil on medium heat. Transfer the shredded cabbage to the pan. Sprinkle 1/4 tsp each salt and sugar, stir quickly, cover and cook on Hi for 30-45 seconds.
    Turn heat off and move the pan away from the hot stove. Keep covered for 1 min, then remove cover and allow to cool till lukewarm.
    red cabbage shreds
  • Add 2 tsp lemon juice to blanched red cabbage and stir.
    blanched red cabbage with lemon juice
  • Add 1 tbsp apple cider vinegar and stir.
    Note that after adding lemon juice, the purple color begins to turn red.
  • Stir in the remaining seasonings for pickling the red cabbage: Caraway seeds, black pepper, crushed red pepper and thyme. Set aside to marinate while you prep the remaining ingredients.
    Note: The color continues to change as the vinegar gets absorbed by the cabbage.

Prep the remaining salad vegetables

  • Wash the wax gourd and pat dry excess moisture with a clean towel.
    Cut into 1/4 inch (1/2 cm) thick slices, then peel away the thick skin with a sharp paring knife and dice these into even sized cubes about 1/4 inch (1/2 cm) all around. See pic for details.
    Notes:
    It is difficult to use a peeler to peel the thick skin of wax gourd.. A sharp paring knife is better suited for this task.
    Also, take care to not 'smash' the delicate flesh of the wax gourd when slicing and dicing - be sure to use a sharp knife for this task.
    dicing wax gourd ash gourd
  • Evenly diced wax gourd.
    diced wax gourd ash courd
  • Wash baby spinach (in a colander) with cool water.
    Note:
    Even if you are using bagged, pre-washed spinach, I still recommend giving it one more wash. It's always good to be vigilant when consuming raw vegetables, and rinsing significantly reduces the risk of food poisoning.
    baby spinach
  • Dry the leaves by dry by spreading over a clean towel.
    baby spinach-towel-dried
  • Alternatively, you can use a salad spinner to drain away excess moisture from the washed spinach leaves.
    spin-dried spinach
  • Chop the spinach roughly into small-medium bite-sized pieces
    spinach rough chop
  • Wash and quarter the grape tomatoes.
    grape tomatoes cut up
  • Wash and slice the green onions (green tops) - 1/8 inch / 2-3 mm thick
    scallions

Assemble the Salad

  • Layer the diced wax gourd, spinach, tomatoes and pickled red cabbage in a large serving bowl. Evenly distribute all the seasoning ingredients: basil, salt, black pepper and sugar over the top; drizzle the balsamic vinegar and olive oil. Spread the pistachios, green onions and capers (if using) on top of everything, and set aside until ready to serve.
    Do not toss the salad until it's time to ready to serve.
    Note:
    Capers, even after being drained from the brine they are bottled in, are extremely salty. I recommend rinsing away some of the excess salt: simply soak the capers in a bowl of water for a few minutes, stir and then drain away the salty liquid with a fine mesh strainer.
    assembled wax gourd red cabbage salad
  • Toss and serve immediately,
    Ash gourd red cabbage salad
  • Perfect as a light meal with fresh bread and soup, or as part of a more elaborate spread.
    Enjoy!

Notes

Storing Leftovers:
In general, salads tend to become soft and wilted, and sometimes really watery as well,  when stored for several hours in the refrigerator. Ideally, it would be best try to finish consuming the tossed salad the same day.
It's fine to store any leftover salad in the refrigerator overnight and have it the next day, but know that the texture will not be quite as good.
It might taste a little better if you use it as a filling for a sandwich on toasted bread.
 

Nutrition

Calories: 93kcalCarbohydrates: 9gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 192mgPotassium: 245mgFiber: 2gSugar: 3gVitamin A: 1225IUVitamin C: 25mgCalcium: 73mgIron: 2mg
Keyword Ash Gourd, Baby Spinach, Capers, Caraway seeds, Cucumbers, Grape tomato, Green Onion, Kohlaa, Kumbalam, Petha, Pistachios, Purple Cabbage, Quick Pickle, Red Cabbage, Salad, Wax Gourd, Winter melon
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