healthy-recipePublished in Cooking Light, June 2012

Ingredients

  • 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

 

Preparation

  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.