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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
Details
Servings 10
Adapted from myrecipes.com
Preparation
Step 1
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.
Nutritional Information:
Amount per serving
Calories: 67
Fat: 3.5g
Saturated fat: 0.3g
Monounsaturated fat: 2.3g
Polyunsaturated fat: 0.9g
Protein: 1.6g
Carbohydrate: 7.5g
Fiber: 2.4g
Cholesterol: 0.0mg
Iron: 1mg
Sodium: 199mg
Calcium: 54mg
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