Cabbage Slaw with Tangy Mustard Seed Dressing

10 June

8 cups shredded cabbage
1 cup thinly vertically sliced green onion
½ cup grated carrot
½ cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons brown mustard seeds
1 tablespoon cumin seeds
1 large garlic clove, minced
½ jalapeno, ribs and seeds removed, finely minced
¼ cup white wine vinegar
1½ teaspoons sweetener
¾ teaspoon sea salt
¾ teaspoon freshly ground black pepper

1. Combine fist 4 ingredients in a large bowl.
2. Heat a small saucepan over medium heat. Add oil to the pan; swirl to coat. Add the mustard seeds 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.
3. Add vinegar, sugar, salt, and pepper stirring with a whisk. Pour vinegar mixture over the cabbage mixture. Let stand 15 minutes.
This just gets better the longer it marinates!

Serves 10 (about 1 cup each)

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