0.0 – 0 reviews • Cabbage Recipes
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
20 min |
| Yield: |
4 servings |
Ingredients
- 1 teaspoon each celery and cumin seed
- 1/2 teaspoon sugar
- 1 cup plain yogurt
- 1 cup seeded cucumbers cut into 3/4-inch half moons
- 4 cups shredded and green cabbage
- Salt and cayenne pepper
- Drops of white wine vinegar, according to taste
Instructions
- In an iron skillet, without oil, toast the celery and cumin seed for a few seconds until you get a good whiff of the spice aroma. Remove the spices from the heat and transfer them to a mixing bowl. Whisk in the sugar and yogurt.
- Add the cucumbers and cabbage and toss well to combine. Cover and refrigerate until ready to serve. Right before serving, give the cole slaw a toss, taste and season with salt and a dash of cayenne pepper. If it does not taste “tangy enough, add drops of white wine vinegar and keep on tasting.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
68 |
| Total Fat |
2 g |
| Saturated Fat |
1 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
2 g |
| Sugar |
7 g |
| Protein |
4 g |
| Cholesterol |
8 mg |
| Sodium |
414 mg |
