Indian coleslaw with gammon

Indian coleslaw with gammon
  • Serves icon Serves 4
  • Time icon About 2 ½ hours cooking

Try this easy mustard-roasted gammon served with an Indian-inspired coleslaw, with mustard-seeds and red chilli.


  • 900g-1.2kg piece of gammon, soaked in water overnight
  • 1 onion, halved
  • 1 carrot
  • Few bay leaves
  • 1 tbsp mustard
  • 1 tbsp demerara sugar

For the Indian coleslaw

  • 2 tbsp olive oil
  • 1 tbsp whole mustard seeds
  • 1 whole dried red chilli (optional)
  • 300g carrots, shredded
  • 1 smallish white cabbage (approx 300g), cored and finely sliced
  • 1 tsp salt
  • ½ tsp caster sugar
  • Juice of 1 lemon


  1. Put the gammon in a large pan with the onion, carrot and bay leaves. Bring to the boil, then simmer for 2 hours until tender. Lift out of the water and cool slightly. Peel off the skin. Preheat the oven to 220°C/fan200°C/gas 7. Put the gammon in a roasting tin, spread with the mustard and sprinkle with the demerara sugar, then roast for 20-25 minutes.
  2. For the coleslaw, heat the oil in the widest-bottomed pan you have and when it is hot, throw in the mustard seeds. Cover the pot with a lid as the seeds will begin to pop. Give them about 20 seconds. Remove the lid and add the chilli, carrot and cabbage. Stir-fry everything for about a minute, then add the salt and sugar. Stir-fry for a further minute. Stir in the lemon juice, and remove from the heat after another minute. Check the seasoning. The coleslaw should be crunchy with a sweet and sour taste. Serve hot or cold with the gammon.

delicious. tips

  1. This is not coleslaw as you know it but a nickname given to Gujarati dish of very quickly cooked carrot and white cabbage with mustard seeds. It is inspired by a Madhur Jaffrey recipe.


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