1 tablespoon oil
1 teaspoon black mustard seeds
1 green serrano chile, stemmed and halved lengthwise
3 cups (about ½ pound) thinly sliced cabbage
2 medium carrots, scrubbed and julienned
½ teaspoon ground coriander
½ cup roughly chopped cilantro
Heat oil in a large skillet over high heat. Add mustard seeds and cook until they begin to pop, then immediately add chile, cabbage, and carrot. Cook, stirring frequently, for about 2 minutes. Add ground coriander, chopped cilantro, and salt. Cook 1 more minute.
Serve hot or at room temperature.
Adapted from Saveur magazine