Heat 1 tablespoon oil in large skillet over medium-high heat until hot. Add 1 teaspoon yellow mustard seeds; cover and cook 30 seconds or until seeds stop popping. Add 1 (16-oz.) bag coleslaw-cut broccoli slaw, 1/4 cup finely chopped cilantro, 1 thinly sliced serrano chile, 1 teaspoon salt, 1 teaspoon ground cumin and 1/4 teaspoon ground turmeric. Stir-fry 3 to 5 minutes or until vegetables are crisp-tender. Stir in 3 tablespoons lime juice.
6 (2/3-cup) servings