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Indian Street Food Behl Salad

Purple Cabbage Behl Salad

This salad is packed with nutrient-rich polyphenols!

Course Salad, Side Dish
Cuisine Indian
Keyword anti-inflammatory, gluten-free, low fodmap recipe, plant-based, vegetarian
Prep Time 30 minutes
Cook Time 0 minutes
Author Denise Barratt


  • 4 cups

    Thinly, sliced purple cabbage
  • 1 medium Sweet potato, prebaked until slightly firm
  • 1/2 cup

    Chopped tomatoes
  • 2 Green onions, chopped
  • 1/4 cup Garlic infused oil
  • 1/3 cup Lemon juice You can use lime instead.
  • 1 Jalapeno, chopped and seeded
  • 1 Avocado Use for garnish at end.
  • 1/3 cup Chopped cilantro
  • Salt to taste
  • Pepper to taste


  1. After sweet potatoes have cooled, peel and cut them into 1/2
    inch cubes. Add thinly sliced cabbage and tomatoes in a medium bowl. Lightly
    mix in the lemon/lime juice, olive oil, salt, and pepper to taste. Toss in the
    sweet potatoes and green onions.

    Add sliced avocado and cilantro to the top and garnish with other favorite
    toppings or serve them on the side.