Vegetarian Times Issue: July 1, 2006 p.86
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Salting the cabbage before making the salad draws out excess moisture, so your slaw won’t be watery.
1. Slice cabbage into thin strips. Grate carrot on largest holes of box grater.
2. Combine cabbage, carrot and salt in large colander set over bowl. Refrigerate 11?2 hours. Rinse off salt under cold water. Pat dry.
3. 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.
4. 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.
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Serves 8
1/2 small head green cabbage (about 1 1/4 lb.)Per SERVING:
| Calories | 111 |
| Protein | 3g |
| Total fat | 2g |
| Saturated fat | g |
| Carbs | 20g |
| Cholesterol | mg |
| Sodium | 148mg |
| Fiber | 4g |
| Sugars | 13g |
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Enjoy the salad for a second time!
This salad is absolutely wonderful!