Mustard seed, cilantro, and cumin give this coleslaw an Indian spin.
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
How to Make It
Combine the first 4 ingredients in a large bowl.
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.
Everyone in my family loves this slaw, and it's wonderfully low-cal. I think the flavors are very fresh. I do not double the dressing. If you are sure to include the salt and sugar and let the flavors marry in the fridge for a few hours to a couple of days, the cabbage will naturally macerate and the slaw will get juicier.