Kateo's Tangy Kitchen Slaw

Kateo's Tangy Kitchen Slaw

This is a light and tangy slaw modified from a Cooking Light recipe. Super easy and quick to make, we eat this a lot in the summer, and it pairs well with all kinds of meals including burgers, and fish.

Ingredients
8 cups sliced green cabbage (about 1 1/2 pounds)
1/2 cup grated carrot
2 tablespoons peanut oil
2 tablespoons brown mustard seeds
1 large garlic clove, minced
1/4 cup champagne vinegar
1 1/2 teaspoons sugar
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper

Preparation

Combine cabbage and carrots in a large bowl.

In a small saucepan over medium heat, add oil and mustard seeds. Cook until mustard seeds begin to pop. Add in the garlic, and cook for a few seconds until the garlic starts to release its aroma, then remove from heat. Let stand for two minutes to cool down. Add vinegar, sugar, salt and pepper and stir well. Pour sauce over cabbage mixture and stir to coat well. Let stand for 15 minutes (usually in the refrigerator so it cools down).