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 Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 67
  • Fat: 3.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 1.6g
  • Carbohydrate: 7.5g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 199mg
  • Calcium: 54mg


  • 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


  1. 1. Combine the first 4 ingredients in a large bowl.
  2. 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.
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