Instructions: In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.

In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and saute until they begin to pop. Stir in cabbage and saute, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.

Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.

Serves 4.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.