Indian-Style Cabbage Slaw with Tangy Mustard Seed Dressing
Recipe By: Ivy Manning
Serving Size: 10
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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8 cups sliced 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 jalapeno 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
Combine the first 4 ingredients in a large bowl.
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 jalapeno; 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.
Serves 10 (serving size about 1 cup)
Prep time: 20 min
Total time 35 min
"Mustard seed, cilantro, and cumin give this coleslaw an Indian spin."
Cuisine: "Indian"
Source: "Cooking Light, JUNE 2012"
S(Formatted by Chupa Babi): "July 2012"
Yield: "10 cups"
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Per Serving (excluding unknown items): 66 Calories; 4g Fat (46.4% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 177mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2
Fat; 0 Other Carbohydrates.
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