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Bring vinegar, water, Splenda and molasses to a boil in a small saucepan. Add salt and mustard, and simmer for about 3 minutes while stirring occasionally.
In a large, heavy skillet saut mushrooms, red peppers, and shallots in oil over medium-high flame for about 10 minutes or until browned. Add mustard seeds and saut about 2 minutes or until the seeds begin to pop. Add vinegar mixture and simmer 1 minute. Stir in cabbage and carrots then simmer another 2 minutes, or until just slightly softened.
Drain vegetables over a saucepan and set vegetables aside. Boil the liquid over medium-high flame until reduced to about 3 tablespoons, and then stir into the vegetables. Add salt and pepper if you wish.
Adapted from: "Salsas, Sauces, Marinades, & More" by Kathleen Hansel & Audrey Jenkins
Each (app 1/2 cup) serving contains an estimated:
Cals: 88, FatCals: 50, TotFat: 6g
SatFat: 1g, PolyFat: 1g, MonoFat: 4g
Chol: 0mg, Na: 300mg, K: 371mg
TotCarbs: 8g, Fiber: 2g, Sugars: 3g
NetCarbs: 6g, Protein: 2g
I used this as a base to present Tex-Mex Pork Kabobs on. It complemented the spicy entree nicely in both teste and appearance.
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promfh 6 years agoI used this as a base to present Tex-Mex Pork Kabobs on. It complemented the spicy entree nicely in both teste and appearance. [I posted this recipe.]