Mustard seed, cilantro, and cumin give this coleslaw an Indian spin.
Cooking Light JUNE 2012
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.
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