1/2 head green cabbage
1-2 tbsp lemon juice
3/4 C yogurt (plain, whole milk)
generous handful of cilantro leaves, stems removed
1 Tbsp black mustard seed
1 serrano chili, diced
2 Tbsp cooking oil
Finely chop the cabbage. Add lemon juice, yogurt and cilantro leaves. Stir well, then set aside. Heat oil in frying pan until hot, nearly smoking. Add diced chili and mustard seeds, stirring until mustard seeds begin to pop. Pour oil/seeds/chilis onto coleslaw. Stir again.
Let rest in fridge for an hour before serving.
