Cabbage Slaw

Cabbage Slaw
Staff Writer
Cooking Light

 

We’re always looking to mix up our coleslaw for the summer, and this recipe provides an easy and tangy mustard dressing for some variation. Ingredients like cilantro and cumin add an international appeal, and jalapeño adds a bit of heat. 

10
Servings
190
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8  Cups  pre-sliced green cabbage
  • 1  Cup  thinly sliced red onion
  • 1/2  Cup  grated carrot
  • 1/2  Tablespoon  chopped cilantro
  • 2  Tablespoons  canola oil
  • 2  Tablespoons  brown mustard seeds
  • 1  Tablespoon  cumin seeds
  • large clove garlic, minced
  • 1/2  jalapeño, finely chopped
  • 1/4  Cup  white-wine vinegar
  • 1 1/2  Teaspoon  sugar
  • 3/4  Teaspoons  salt
  • 3/4  Teaspoons  freshly ground black pepper

Directions

Combine the first 4 ingredients in a large bowl.

Heat a small saucepan over medium heat. Add the oil to pan and swirl to coat. Add the mustard and cumin seeds and cook until the mustard seeds begin to pop, about 90 seconds. Remove from heat and stir in the garlic and jalapeño. Let the mixture stand for 2 minutes, then add the vinegar, sugar, salt, and pepper, stirring with a whisk as you add. Pour the vinegar mixture over the cabbage mixture and toss to coat. Let stand for 15 minutes before serving. Refrigerate if not using immediately. 

Nutritional Facts

Total Fat
11g
16%
Sugar
1g
1%
Saturated Fat
4g
17%
Cholesterol
15mg
5%
Carbohydrate, by difference
14g
11%
Protein
9g
20%
Vitamin A, RAE
505µg
72%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
88mg
100%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
154mg
15%
Choline, total
15mg
4%
Fiber, total dietary
5g
20%
Folate, total
105µg
26%
Iron, Fe
4mg
22%
Magnesium, Mg
127mg
40%
Niacin
3mg
21%
Phosphorus, P
121mg
17%
Selenium, Se
8µg
15%
Sodium, Na
370mg
25%
Water
161g
6%
Zinc, Zn
1mg
13%

Cabbage Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cabbage Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.