Fresh, crunchy, tangy, and spicy, this salad is an excellent way to get your weekly serving of a vegetable known for its cancer-fighting properties.
- 2 cups tightly packed, shredded green cabbage (use the large holes of the grater)
- 1 small green serrano chile, minced
- 2 tablespoons lemon juice, or more as needed
- 1 teaspoon salt
- ½ teaspoon sugar
- 1 tablespoon canola oil
- ½ teaspoon mustard seeds
In a medium bowl, toss together the cabbage, chile, lemon juice, salt, and sugar. Taste and adjust the seasoning. You are looking for a well- balanced, sweet-and-sour taste.
Make the tadka: Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. When the seeds stop popping, immediately pour the oil over the cabbage salad and toss well. Let the salad sit for at least 15 minutes before serving, to allow the flavors to blossom.
Serve cold or at room temperature.