Tangy Shredded Cabbage Salad


  • 2 cups tightly packed, shredded green cabbage (or include 1/2c shredded carrot, etc)
  • 1 pinch Chili flakes
  • juice of 1 lemon
  • .5 - .75 tsp salt
  • .5 tsp teaspoon sugar
  • 1 tbsp canola oil
  • 1 tsp teaspoon mustard seeds
  • 2 T sunflower seeds


  • In a medium bowl, toss together the cabbage, Chili flakes, lemon juice, sunflower seeds, 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 over medium heat. 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.