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Add a photoServings: 4
Ingredients
- 1 tsp celery seed
- 1 tsp cumin seed
- 1/2 tsp sugar
- 1 c. plain yogurt
- 1 c. seeded cucumbers in 3/4" half-moons
- 4 c. shredded green cabbage Salt to taste Cayenne pepper to taste White wine vinegar to taste
Directions
- In an iron skillet, without oil, toast the celery and cumin seed for a few seconds till 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 in the cucumbers and cabbage and toss well to combine. Cover and chill till 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" sufficient, add in drops of white wine vinegar and keep on tasting.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 81 | |
| Calories from Fat 21 | 26% |
| Total Fat 2.36g | 3% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 42mg | 2% |
| Potassium 438mg | 13% |
| Total Carbs 12.61g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 7.91g | 5% |
| Protein 4.36g | 7% |
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