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Cabbage Slaw with Tangy Mustard Seed Dressing

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on time 20 mins
Total time 35 mins
Yield Serves 10 (serving size: about 1 cup)
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

Nutrition Information

  • calories 67
  • fat 3.5 g
  • satfat 0.3 g
  • monofat 2.3 g
  • polyfat 0.9 g
  • protein 1.6 g
  • carbohydrate 7.5 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 199 mg
  • calcium 54 mg

How to Make It

  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.