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Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Mustard seed, cilantro, and cumin give this coleslaw an Indian spin.

Ivy Manning
Recipe by Cooking Light June 2012

Gallery

Credit: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Recipe Summary

hands-on:
20 mins
total:
35 mins
Yield:
Serves 10 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 4 ingredients in a large bowl.

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  • 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.

Nutrition Facts

67 calories; fat 3.5g; saturated fat 0.3g; mono fat 2.3g; poly fat 0.9g; protein 1.6g; carbohydrates 7.5g; fiber 2.4g; iron 1mg; sodium 199mg; calcium 54mg.
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