Tangy Shredded Cabbage Salad

Ingredients

• 2 cups tightly packed, shredded green cabbage (use the large holes of the grater)
• 1 small serrano chile, seeded and minced
• 2 tbsp fresh lemon juice, or more as needed
• 1 tsp salt
• .5 tsp teaspoon sugar
• 1 tbsp canola oil
• .5 tsp teaspoon mustard seeds

Instructions

• 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.

• 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 splatter screen.
• When seeds top 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.