Tangy Shredded Cabbage Salad

• 2 cups tightly packed, shredded green cabbage (use the large holes of the grater)
• 1 small serrano chile, seeded and minced
• 2 tablespoons fresh lemon juice, or more as needed
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon canola oil
• 1/2 teaspoon mustard seeds

1. Instructions: In a medium bowl, toss together the cabbage, chile, lemon juice, salt and sugar. Taste and adjust the seasoning. You are looking for a well-balanced, sweet and sour taste.
2. Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or splatter screen. When seeds top popping, immediately pour the oil over the cabbage salad and toss well. Let the salad sit for at least 15 minutes before serving, to allow the flavors to blossom.
3. Serve cold or at room temperature.

tightly packed, serrano chile, lemon juice, salt, sugar, canola oil, mustard seeds

Taken from www.epicurious.com/recipes/member/views/tangy-shredded-cabbage-salad-1270336 (may not work)