Tangy Mustard Seed Coleslaw

Tangy Mustard Seed Coleslaw
From Cooking Light

Over the past 5 or so years John has taught me many things. How to avoid every major intersection in the city. Why the Sox are better than the Cubs. The benefits of 10% alcohol beer. And of course, the deliciousness of coleslaw on a BBQ sandwich. Actually, he’s taught me a lot about BBQ in general, including the location of Chicago’s finest establishments, the difference between Kansas City and Memphis style, and the fact that eating it on a weekly basis is acceptable and preferred. But I think the revelation of what to do with that little plastic cup of coleslaw that always comes on the side was the most useful.

So the other night when we decided to make BBQ pulled chicken, I knew a homemade coleslaw was in order. My goal was simply something edible and not slathered in mayonnaise to place atop our glorious meat. But thanks to Cooking Light, what I got was something that not only complimented the chicken, but was delicious on its own as a side dish as well. I was totally skeptical about the whole mustard and cumin seeds, but they are great and not overwhelming at all. As for the cabbage, our grocery store insisted on saving us money by being out of the bagged, pre-shredded stuff and forcing us to buy a whole head, but for the record I’d go back to the expensive short cut any day. Shredding it ourselves required use of the food processor manual I had tucked away, and frankly, even in the HMK there’s some stuff I’m just plain too lazy for.

Ingredients

  • 1 1/2 lb green cabbage, thinly sliced (you can buy it bagged, or use your food processor to slice it up for you)
  • 1 cup red onion, thinly sliced
  • 1/2 cup carrot, grated
  • 1/2 cup cilantro, chopped
  • 2 Tbsp canola oil
  • 2 Tbsp whole mustard seeds
  • 1 Tbsp whole cumin seeds
  • 1 garlic clove, minced
  • 1/2 jalapeno, seeds removed, minced
  • 1/4 cup white wine vinegar
  • 1 1/2 tsp sugar
  • 3/4 tsp salt
  • 3/4 tsp pepper

Preparation

  1. Combine cabbage, red onion, carrot and cilantro in a large bowl.
  2. Heat canola oil in a small saucepan over medium heat.
  3. Add mustard and cumin seeds and cook, stirring, for about 90 seconds or until mustard seeds start to pop.
  4. Remove from heat and stir in garlic and jalapeno. Allow to sit for 2 minutes.
  5. Add vinegar, sugar, salt and pepper, stirring to dissolve sugar.
  6. Pour dressing over cabbage mixture, stirring to combine.
  7. Allow coleslaw to stand 15 minutes at room temperature before serving.

Serves 8.

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