* Exported from MasterCook *
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
-------- ------------ --------------------------------
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 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
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 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.
Serves 10 (serving size about 1 cup)
Prep time: 20 mins
Total time 35 mins
"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"
- - - - - - - - - - - - - - - - - - -
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.
Nutr. Assoc. : 2415 920230 0 0 0 0 0 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
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Group Owner/Moderator
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