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.

Recipe by Cooking Light

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Photo: Becky Luigart-Stayner

Recipe Summary

Yield:
10 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

51 calories; fat 0.6g; saturated fat 0.1g; mono fat 0.5g; poly fatg; protein 1.2g; carbohydrates 11.5g; fiber 1.9g; cholesterolmg; iron 0.4mg; sodium 202mg; calcium 28mg.