Cabbage Slaw with Tangy Mustard Seed Dressing

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Mustard seed, cilantro, and cumin give this coleslaw an Indian spin.

Yield:

Serves 10 (serving size: about 1 cup)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 35 Minutes

Nutritional 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

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

Preparation

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.

Note:

Ivy Manning,

June 2012