Cabbage Slaw with Tangy Mustard Seed Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Mustard seed, cilantro, and cumin give this coleslaw an Indian spin. Ingredients:
8 cups presliced green cabbage (about 1 1/2 pounds) |
1 cup thinly vertically sliced red onion |
1/2 cup grated carrot |
1/2 cup chopped fresh cilantro |
2 tablespoons canola oil |
2 tablespoons brown mustard seeds |
1 tablespoon cumin seeds |
1 large garlic clove, minced |
1/2 jalapeño pepper, finely chopped |
1/4 cup white wine vinegar |
1 1/2 teaspoons sugar |
3/4 teaspoon salt |
3/4 teaspoon freshly ground black pepper |
Directions:
1. Combine the first 4 ingredients in a large bowl.
2. Heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add mustard and cumin seeds; cook 90 seconds or until mustard seeds begin to pop. Remove from heat. Stir in garlic and jalapeño; let stand 2 minutes. Add vinegar, sugar, salt, and pepper, stirring with a whisk. Pour vinegar mixture over cabbage mixture; toss to coat. Let stand 15 minutes.
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