½ small head green cabbage (about 1 ¼ lb.) 2 Tbs. mustard seeds
½ small head red cabbage (about 1 ¼ lb.) 1 Tbs. vegetable oil
1 large carrot, peeled
¼ tsp. chili flakes
¼ cup sugar ½ cup cider vinegar
1 tsp. Dijon mustard 1 red bell pepper, cut into thin strips (about 1 ½ cups) 1 yellow bell pepper, cut into thin strips (about 1 ½ cups)
1. Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
2. Put mustard seeds, oil and chili flakes in small skillet; cover and cook over medium-high heat 1 minute, or until seeds start to pop, shaking constantly. Remove from heat and continue shaking pan until popping subsides. Cool in bowl. Whisk in vinegar, sugar and mustard. Season to taste with salt and pepper.
3. Combine cabbage, carrot and bell peppers in large bowl. Add dressing, and toss to coat. Adjust seasonings. Serve immediately, or store up to 1 day in refrigerator.
*Available NOW at the market
Nutrition Facts: (per serving): Calories: 111; Total fat: 2g; Total carbohydrates:20 g; Dietary fiber: 4g; Protein: 3g; Sodium: 148mg