To go with the Indian theme of the Tomato and Red Lentil Soup, I found this Cabbage Slaw recipe in this month’s Cooking Light magazine. I thought it was a great complement to the soup!  This is also great on it’s own and was good the next day too.

Cabbage Slaw with Tangy Mustard Seed Dressing

Serves 15-18

Adapted from Cooking Light, June 2012

For the Salad:

• 1 head white or green cabbage (about 3 lbs), thinly sliced
• 1/2 head purple cabbage (1 1/2 lbs), thinly sliced
• 1 Romaine heart, thinly sliced
• 2 shallots, thinly sliced
• 1 cup grated carrots
• 1 cucumber, julienned
• 1 cup cilantro, chopped

For the Dressing:

• 4 Tbsp canola oil
• 4 Tbsp mustard seeds
• 2 Tbsp cumin seeds
• 3 garlic cloves, minced
• 1 jalapeno, finely chopped
• 1/2 cup white vinegar
• 1 Tbsp sugar
• 1 1/2 tsp salt
• 1 1/2 tsp pepper

Combine the salad ingredients in a large bowl.  Heat a small saucepan over medium heat.  Add oil to pan and swirl to coat.  Add mustard and cumin seeds, cook 90 seconds or until mustard seeds begin to pop.  Remove from heat.  Stir in garlic and jalapeno, let stand 2 minutes. Add vinegar, sugar, salt, and pepper, stirring with a whisk.  Pour dressing over the salad, toss to coat, let stand 15 minutes.