Carrot And Celery Slaw
|Grated carrots||625 Milliliter (2 1/2 Cups)|
|Thinly sliced celery||500 Milliliter (2 Cups)|
|Chopped fresh mint/Parsley||50 Milliliter (1/4 Cup)|
|Vegetable oil||50 Milliliter (1/4 Cup)|
|Red onion slices||250 Milliliter (1 Cup)|
|Mustard seeds||1 Teaspoon|
|Red wine vinegar||50 Milliliter (3 Tablespoon)|
In salad bowl, toss together carrots, celery and mint; set aside.
In skillet, heat oil over medium high heat.
Add onion, mustard seeds, salt and pepper; cook, stirring often, for 3 minutes or until onion is softened.
Stir in vinegar; immediately pour over salad and toss well.
Taste and adjust seasoning. (Salad can be covered and refrigerated for up to 2 hours.)