From Canadian Living: The Barbecue Collection
Printable Recipe
Prep time: 5-10 minutes
Fridge time: 30 minutes to 4 days
Serves 8-12
Ingredients:
8 cups shredded cabbage ( I used a small cabbage and didn’t exactly measure)
1 cup shredded carrots
½ cup coarsely chopped red onion
1 jalapeno pepper, seeded and finely chopped (the book called for 2 green hot peppers)
2 tbsp vegetable oil
1 tbsp black/brown mustard seeds
1 tsp cumin seeds
½ cup lemon juice
2 tbsp balsamic apple cider vinegar (the book called for malt vinegar)
½ tsp salt (I just used a pinch)
Pinch of granulated sugar
½ cup fresh cilantro/coriander leaf, chopped
¼ cup fresh mint leaves, chopped
Directions:
1. I shredded the cabbage and carrots in my food processor, but you could finely slice the cabbage with a mandolin or good sharp knife. I pulsed the jalapeno pepper and onion in the food processor. The entire slicing/chopping process took 2 minutes… I love my new Cuisinart with 2 bowls and multiple shredding/slicing blades!
2. Transfer to a large bowl and set aside.
3. In a small skillet, heat the oil over medium heat. Add the mustard & cumin seeds. Fry until mustard seeds turn grey and start to pop (about 1 minute). Scrape out and pour over the cabbage mixture.
4. In a small bowl, whisk together lemon juice, vinegar, salt & sugar. Toss with cabbage. Let stand for at least 30 minutes or up to 4 days in the fridge.
5. Just before serving, toss in the chopped cilantro and mint.
Fridge time: 30 minutes to 4 days
Serves 8-12
Ingredients:
8 cups shredded cabbage ( I used a small cabbage and didn’t exactly measure)
1 cup shredded carrots
½ cup coarsely chopped red onion
1 jalapeno pepper, seeded and finely chopped (the book called for 2 green hot peppers)
2 tbsp vegetable oil
1 tbsp black/brown mustard seeds
1 tsp cumin seeds
½ cup lemon juice
2 tbsp balsamic apple cider vinegar (the book called for malt vinegar)
½ tsp salt (I just used a pinch)
Pinch of granulated sugar
½ cup fresh cilantro/coriander leaf, chopped
¼ cup fresh mint leaves, chopped
Directions:
1. I shredded the cabbage and carrots in my food processor, but you could finely slice the cabbage with a mandolin or good sharp knife. I pulsed the jalapeno pepper and onion in the food processor. The entire slicing/chopping process took 2 minutes… I love my new Cuisinart with 2 bowls and multiple shredding/slicing blades!
2. Transfer to a large bowl and set aside.
3. In a small skillet, heat the oil over medium heat. Add the mustard & cumin seeds. Fry until mustard seeds turn grey and start to pop (about 1 minute). Scrape out and pour over the cabbage mixture.
4. In a small bowl, whisk together lemon juice, vinegar, salt & sugar. Toss with cabbage. Let stand for at least 30 minutes or up to 4 days in the fridge.
5. Just before serving, toss in the chopped cilantro and mint.
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