Mustard Cole Slaw

8 cups cabbage, sliced into very thin ribbons
1 bunch green onions, sliced thin
¼ cup orange or yellow bell pepper, minced
½ cup grated carrot
½ cup chopped cilantro leaves
2 Tablespoons grape seed oil (or substitute sunflower or canola oil)
1 Tablespoon mustard seeds
1 Tablespoon cumin seeds
2 garlic cloves, finely minced
¼ cup white balsamic vinegar (or white wine vinegar)
1 teaspoon sugar
1 teaspoon salt
½ teaspoon fresh ground black pepper

Combine vegetables and cilantro in a large bowl and toss.

Heat the garlic and mustard and cumin seeds gently in the oil until the seeds begin to pop.  (This will only take a minute or two.  Do not leave unattended.)  Allow to cool for 5 minutes and then whisk in the remaining ingredients.

Pour dressing over cabbage mixture and toss to coat.  Cover and refrigerate unless serving immediately.  May serve chilled or at room temperature.