Heat oil in a large frying pan over medium–high heat. Add eschalots, garlic and mustard seeds, and cook, stirring, for 5 minutes or until eschalots are starting to brown.
Add cabbage, carrots and chillies, and cook, stirring, for 3 minutes or until cabbage just begins to soften. Remove from heat, then stir in vinegar. Serve immediately.


  • 1 tbsp vegetable oil
  • 2 eschalots, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tbsp brown mustard seeds
  • ¼ (about 300 g) white cabbage, thinly sliced
  • 2 large carrots, thinly shredded
  • 2 long green chillies, seeded, thinly sliced
  • 60 ml (¼ cup) white vinegar