Cabbage Slaw with Tangy Mustard Seed Dressing
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| 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 |
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.
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