Chopped Coleslaw Salad

Photo: Photo: Becky Luigart-Stayner

The mustard seeds will begin to pop in the pan as they toast. Make the salad two hours ahead so the flavors meld. The warm dressing won't wilt the hardy cabbage, but it will make the leaves crisp-tender as they marinate.

Yield: 10 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 51
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.2g
  • Carbohydrate: 11.5g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 202mg
  • Calcium: 28mg

Ingredients

  • 2 tablespoons mustard seeds
  • 1/3 cup sugar
  • 1/3 cup white wine vinegar
  • 1 tablespoon prepared mustard
  • 3/4 teaspoon salt
  • 2 cups green cabbage, cut into 1-inch pieces
  • 2 cups red cabbage, cut into 1-inch pieces
  • 1 cup julienne-cut red bell pepper
  • 1/2 cup vertically sliced red onion
  • 1/4 cup (1-inch) slices green onions

Preparation

  1. 1. Place mustard seeds in a small saucepan over medium heat; cook, partially covered, for 2 minutes or until lightly toasted. Remove mustard seeds from pan. Add sugar and vinegar to pan; bring to a boil over high heat. Remove pan from heat; stir in mustard and salt. Combine mustard seeds, vinegar mixture, cabbage, bell pepper, and onions in a large bowl; toss well. Cover and chill 2 hours, stirring occasionally.
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