Gujarati Style Slaw

1 teaspoon of oil
1 teaspoon of black mustard seeds
small pinch of asafoetida
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 to 1 teaspoon Kosher salt
1/4 to 1/2 thin green chili (depending on how spicy the chili is and how much heat you want!), sliced
small to medium head of cabbage (purple or green), finely shredded
red bell pepper, julienned
1 cup of shredded carrots
hefty handful of fresh cilantro, roughly chopped

In a large skillet and over medium heat, gently warm the oil.

Add the mustard seeds and warm until they begin to sizzle. Add the green chili, asafoetida, turmeric, cumin, and coriander. Warm until the spices become fragrant (only a minute or two).

Add the vegetables along with the salt. Gently toss until the vegetables are coated in the spices, being careful not to overcook. The vegetables should be slightly wilted but remain crunchy.

Add half the cilantro to the slaw and fold in.

To serve, garnish with the remaining cilantro.