2 c Cabbage; shredded
1 c Carrots; grated
1 Onion; chopped
1 ts Black mustard seeds
1 tb Oil
1/2 ts Salt
2 tb Grated coconut
Heat oil in a wok and cook mustard seeds until they sputter. Add
onion and saute until soft. Add cabbage, carrots, and salt. Cover
and cook for 3 minutes. Uncover and stir for another few minutes,
until water evaporates. Garnish with grated coconut.
