Name: Desi Salad
Yield: 4 Servings
Ingredients: 3 cups finely shredded green cabbage (about ½ head); 3 cups finely shredded purple cabbage (about ½ head); 1 cup thinly sliced carrots (about 2 large carrots); ¼ cup coarsely chopped cilantro leaves and stems; 1 cup cumin-lime dressing (see below); Kosher salt; ½ cup sev (fried chickpea noodles; Haldiram’s is Irani’s favorite store-bought brand); ½ cup masala roasted cashews (see below); ⅓ cup thinly sliced green onion (2 or 3 green onions); 1 tablespoon sesame seeds; 1 garlic clove; 2 tbsp. rice wine vinegar; 2 tbsp. freshly squeezed lime juice; ½ tsp. kosher salt; Pinch of sugar; ½ tsp. freshly ground black pepper; 2 tbsp. finely chopped red onion or shallot; 2 tbsp. coarsely chopped cilantro; ¾ tsp. cumin powder; ¾ cup olive oil; 1 cup whole cashews; 2 tbsp. canola oil, plus more as needed; 1 tbsp. sugar; 2 tsp. kosher salt; 2 tsp. ground red chilli, such as Kashmiri; 2 tsp. cumin powder

When I was planning my second restaurant, Botiwalla, I was eager to lean completely into my passion for marinated and grilled meats. This was going to be my no-compromise, no-holds-barred homage to kebabs, tikkas, tandoor—all kinds of delectable meat morsels sizzling over an open flame. In this vision, the only role for a vegetable was as a garnish.

I was quickly shoulder- checked by the force of nature that is my wife and business partner, Molly, whose impeccable intuition (thankfully) balances out my hyperfocus. She unequivocally stated that if I didn’t have some type of salad on the menu, I’d be alienating a lot of people— primarily white women—who would see no reason to come to my temple of meat.

I knew she was right, but I wasn’t happy about it. So in a desperate attempt to maintain some shred of my vision’s integrity, I persuaded Molly that cabbage was a salad green and, to prove it, came up with this recipe. From a practical home cook’s standpoint, it’s genius, since a head of cabbage lasts much longer than a head of lettuce. I hate having to go to the grocery store when I have a whim to cook some thing, so a salad made from cabbage, carrots, and green onions—all things that keep well in the fridge—is a great back-pocket option.

This salad has since become one of our all-time bestsellers at both Botiwalla and Chai Pani— among white girls and desis alike. It’s best made and served on the same day, though it can be kept (albeit in a decreasingly crunchy state) overnight in the refrigerator. —Meherwan Irani, from No. 1 Best Indian Cookbook in the World

Read our interview with Irani about his new cookbook, and get the recipes for his pork chop masala and a comforting dal makhani.

Desi Salad

Yield: 4 Servings

For the salad

- 3 cups finely shredded green cabbage (about ½ head)
- 3 cups finely shredded purple cabbage (about ½ head)
- 1 cup thinly sliced carrots (about 2 large carrots)
- ¼ cup coarsely chopped cilantro leaves and stems
- 1 cup cumin-lime dressing (see below)
- Kosher salt
- ½ cup sev (fried chickpea noodles; Haldiram’s is Irani’s favorite store-bought brand)
- ½ cup masala roasted cashews (see below)
- ⅓ cup thinly sliced green onion (2 or 3 green onions)
- 1 tablespoon sesame seeds

For the cumin-lime dressing (yields about 1½ cups)

- 1 garlic clove
- 2 tbsp. rice wine vinegar
- 2 tbsp. freshly squeezed lime juice
- ½ tsp. kosher salt
- Pinch of sugar
- ½ tsp. freshly ground black pepper
- 2 tbsp. finely chopped red onion or shallot
- 2 tbsp. coarsely chopped cilantro
- ¾ tsp. cumin powder
- ¾ cup olive oil

For the masala roasted cashews (yields 1 cup)

- 1 cup whole cashews
- 2 tbsp. canola oil, plus more as needed
- 1 tbsp. sugar
- 2 tsp. kosher salt
- 2 tsp. ground red chilli, such as Kashmiri
- 2 tsp. cumin powder

Preparation

Make the cumin-lime dressing: In a blender or mini food processor, combine the garlic, vinegar, lime juice, salt, sugar, black pepper, onion, cilantro, and cumin. Blend on medium-low speed until the mixture is completely pureed, about 30 seconds.
Turn the processor up to medium-high speed and slowly drizzle the oil in a thin stream. Continue to blend until the dressing is fully emulsified.
The dressing keeps, tightly covered in the refrigerator, for up to 7 days. The color may become less vibrant over time, but it still tastes fantastic.
Make the masala roasted cashews: Preheat the oven to 325°F and line a sheet pan with parchment paper.
In a medium bowl, combine the cashews and oil. In a separate bowl, stir together the sugar, salt, ground chilli, and cumin and pour this mixture over the cashews, stirring to combine. If you find that the spices don’t adhere completely to the nuts, add another splash of oil.
Spread the cashews on the prepared sheet pan and bake until golden brown, about 10 minutes. When you take them out of the oven, slide the parchment paper off the sheet pan to prevent the nuts from cooking more.
Make the salad: In a large salad bowl, combine the green and purple cabbage, carrots, cilantro, dressing, and a pinch of salt; mix well to evenly distribute the dressing. Sprinkle with the sev, ½ cup of the cashews, green onion, and sesame seeds. Serve immediately.

The Best Indian Cookbook in the World cover

No. 1 Best Indian Cookbook in the World by Meherwan Irani with Jamie Feldmar

Excerpted from No. 1 Best Indian Cookbook in the World: At-Home Recipes from the Streets, Truck Stops, Villages, and Palaces of India by Meherwan Irani, copyright ©2026, with permission from Ten Speed Press.

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