VEW: Shredded Cabbage with Toasted Mustard Seeds

Recipe Index

Shredded Cabbage with Toasted Mustard Seeds

Serves 4 as a side

Cabbage is delicious when finely shredded and tossed with a warm Indian styled dressing; a fast and inexpensive side vegetable to complete any spicy meal.

1 lb. green cabbage

1 green hot chile pepper, finely chopped

1 small red onion, finely diced

1 1/2 teaspoons sea salt

2 tablespoons grape seed oil

2 teaspoons black mustard seeds

2 teaspoons coriander seeds, crushed

1 1/2 teaspoons ground turmeric

3 tablespoons red wine vinegar

4 teaspoons agave nectar

Freshly ground pepper

½ cup roasted whole cashews, coarsely chopped

1. Remove any wilted leaves from outside of cabbage, slice in half, then in quarters and remove core. Using a mandoline or a heavy sharp chef’s knife slice cabbage as thin as possible into fine shreds, no thicker than 1/8 inch. Add cabbage, red onion and chopped chile in a large mixing bowl and sprinkle with sea salt; toss shreds with hands and set aside. Occasionally stir to assist the softening of the cabbage.

2. Heat the oil in small skillet heat over medium high heat; add mustard seeds and cook until seeds start to pop (and stand back, a flying hot oily seed isn’t very funny). Turn heat down to low and stir in the crushed coriander seeds and turmeric cook for 1 minute. Turn off heat and stir in vinegar, agave and a few twists of ground pepper. Pour over cabbage, sprinkle on cashews and use tongs combine until all the cabbage is tinted yellow. Taste and add more salt or vinegar if desired. Serve immediately.

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