Cabbage Chana Dal Salad

Cabbage Chana Dal Salad

Cabbage Chana Dal Salad

Cabbage Chana Dal Salad is a healthy and refreshing colorful salad can brighten up any meal. Perfect for summer brunch or served with any meal.
Serves 4.
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Course Salad
Cuisine Indian
Servings 4 people


  • 2 cup cabbage very finely chopped
  • 2 medium tomatoes seeded and finely chopped
  • 1 cup cucumber chopped
  • 1 carrot shredded
  • 10 mint leaves minced
  • ¼ cup yellow chana dal

Salad Dressing:

  • 1 Tbsp olive oil
  • 1 Tbsp vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp ginger juice
  • 1 tsp salt
  • 1 tsp sugar
  • ½ tsp ground black pepper


  • Soak the chana dal for at least 2 hours in lukewarm water.
  • When ready, the dal should be soft all around.
  • Drain the water from chana dal.
  • Mix the chana dal with the chopped vegetables.
  • Mix the ingredients above together to make the salad dressing.
  • Mix the salad and dressing together and let sit for about a half hour so the salad is nicely marinated.


  • Substitute chana dal with split yellow moong dal or moong dal sprouts.
  • You can substitute the dal with boiled corn and finely chopped bell pepper.
  • This salad dressing can be used with any salad.
  • Take out the vinegar and use this dressing with fresh fruit, adding chopped mint leaves.
Keyword brunch, Cabbage, chana, Dal, Gluten Free, Moong, Refreshing, Salad, Spices, summer, Vegan
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43 thoughts on “Cabbage Chana Dal Salad

  1. lovely dishes
    I never knew that moong/chana daal are gluten free
    I’m going to try theses dishes
    again daals needs to be cooked before adding into vegetables

  2. aunty,
    u r simply awesome. i have tried few dishes of yours and they have turned out superb. i refer to your site very often. u have really created my interest in cooking. thanks a lot 🙂

  3. Hi Manjula Ji,

    Can I replace the cabbage with any other vegetable, as I do not eat cabbage since the time it was published in newspapers that it may have some minute insects which causes nervous disorder.


  4. Thank you for sharing such an easy, yet refreshing and flavorful recipe. My family loved it and requested that I make this salad again for them.

    P.S. I used canned chickpeas in place of channa dal and cilantro leaves instead of basil, only because I did not have these ingredients available.

  5. Thank you manjula aunty for wonderful vegetarian recpies.. I am so addicted to it that have been using it for almost all my cooking.. YOu are amazing!!!

  6. Pingback: Happy Thanksgiving! | Manjula's Kitchen | Indian Vegetarian Recipes
  7. Thank you so much for this and all the other vegetarian/vegan receipes. Your cooking is a treasure. Thank you for sharing your knowledge. All the very best to you!

  8. Oh my, is this salad good!!! The way the flavors mix with the wonderful dressing is extremely tasty, even better the next day. The only thing I did different was use red lentils because that is what I had in my pantry. I am going to make a big batch of this salad for our upcoming block party!

  9. Its really fantastic style to eat green vegetables in form of salad.

    Its nice to see your recipes and to prepare in our meals. Please provide us a recipe of Dal Bati and Dal Puri.



  10. This was the perfect salad served as a bed under roasted salmon with a yogurt dressing made with lime juice, salt, ginger, coriander, cumin, cinnamon, red pepper and fresh cilantro. Served with Manjula’s Green Beans and Peas vegetable side dish made the dinner a complete success. One minor change in the green bean recipe, I used fresh green beens and sweet peas instead of frozen.

  11. hello manjulaben, i am really impressed with your mouthwatring receipe. you make it very easy with live vidieo. it attrack me a lot to see everday. easy for everyone. thanks a lot.

  12. Manjula,thank you for your lovely recipes,
    I am a bulgarian and have been to India twice and i am in love with indian cusine and im really happy that i can cook now this foor at home 🙂
    Its great!
    Please manjula tell me,for this salad cant we simply use canned chana(chick peas)?
    It would be faster and easier

    Thanks a lot. Appreciation

  13. I boiled the chana dal for several minutes because I wanted the dal a little softer than it was after 2 hours of soaking. Suggestion: Use 1/2 teaspoon of salt to start- add more later after mixing dressing with salad if needed. I found 1 teaspoon too much for my taste. I added one small red potato that had been cooked and cut into small cubes. I also added one small green chilli finely minced. I didn’t have cucumber, but the salad worked fine without it. Bon Apetit.

  14. Simple way of explaining. Looks gorgeous. A good party salad. Really nice guide for good food. Please add some continental baked dishes as health food.Also add some more varieties of salads. Thanks

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