Cabbage Slaw With Tangy Mustard Seed Dressing

• 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 jalapeno 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 jalapeno; 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.

green cabbage, red onion, grated carrot, fresh cilantro, canola oil, brown mustard seeds, cumin seeds, garlic, pepper, white wine vinegar, sugar, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/cabbage-slaw-tangy-mustard-dressing (may not work)