Cabbage Slaw with Tangy Mustard Seed Dressing
This recipe uses an assortment of Indian ingredients to give a little spin to traditional coleslaw
8 cups pre-sliced 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 Tbsp. canola oil
2 Tbsp. brown mustard seeds
1 Tbsp. cumin seeds
1 large clove garlic, minced
1/2 jalapeno pepper, finely chopped
1/4 cup white vinegar
1 1/2 tsp. sugar
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
Combine pre-sliced cabbage, red onion, grated carrot and cilantro in a large bowl.
Heat a small sauce pan 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 jalapeno; let stand for 2 minutes. Add vinegar, sugar, salt and pepper, stirring with a whisk.
Allow vinegar mixture to cool and pour over cabbage; toss to coat. Let stand for 15 minutes.
Makes 10 servings; serving size: 1 cup
Per serving: 67 calories; 3.5 g fat (0.3 g saturated fat); 1.6 g protein; 7.5 g carbohydrates; 2.4 g fiber.