Sprouts & Cabbage salad

This one is my own creation, based on a common Gujarati cooking method, very similar to an Asian stir fry, to make a quick & healthy salad that is crunchy (so leaves the nutrients in) but really tasty.

2 cups cabbage, shredded (you could replace with almost any greens)
2 cup sprouts (i used choli bean which is a reddish, smaller variety of black eyed beans, but you can substitute with moong, garbanzo or lentil sprouts)
2 tsp olive oil
1 tsp mustard seeds
1/2 jalapeno, chopped
4-5 curry leaves
a pinch asafoetida
salt to taste
juice squeezed from 1 lemon/lime
cilantro to garnish

heat oil on medium heat in a skillet. add mustard seeds. when they start popping, add the curry leaves & asafoetida. add the jalapeno next. add the sprouts & cook for 2 min. add the shredded cabbage & cook for another 2-3 min. it shouldn't overcook as you want both sprouts & cabbage to stay crunchy. add salt to taste, squeeze the lemon/lime juice & garnish with cilantro. mix & serve immediately.

the marvel of this dish is that even if you double or triple the sprouts/greens, you still need just as much oil for the tempering. i make 3-4 servings at a time & take it for lunch alongwith a protein, instead of a salad.

Makes approx. 4 cups of salad, with approx. 75 calories & 2g of fat per cup.