 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 teaspoon mustard seeds |
1 teaspoon celery seeds |
1 medium cabbage, finely shredded (about 3 pounds) |
2 carrots, julienned |
1 small red bell pepper, coarsely chopped |
1 jalapeno pepper, sliced |
2 garlic cloves, peeled |
3 tablespoons cider vinegar |
2 teaspoons salt |
1 teaspoon sugar |
1/8 teaspoon ground red pepper |
1/4 cup canola oil |
2 tablespoons sour cream |
Directions:
1. Place mustard seeds and celery seeds in a mortar. Using a pestle, grind until coarse; set aside.
2. Combine cabbage and carrot in a large bowl; set aside.
3. Combine seed mixture, red bell pepper, and next 6 ingredients in a food processor; process until smooth. With processor running, slowly pour oil through chute. Add sour cream; pulse until smooth.
4. Pour mixture over cabbage and carrot, tossing well. Cover and chill 1 hour.
|
|