Toasted Seed Coleslaw

Name: Toasted Seed Coleslaw
Prep time: 20 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 1/2 tsp. cumin seeds; 1/2 tsp. coriander seeds; 1/2 tsp. celery seeds; 1/2 tsp. caraway seeds; 2 tbsp. mayonnaise; 2 tbsp. sour cream; 1 tsp. distilled white vinegar; Kosher salt and freshly ground black pepper; 1 small head (about 1 pound) green or red cabbage, cored and thinly sliced (about 8 cups

This crunchy side dish gets a big burst of flavor from a bevy of toasted seeds.

By Dawn PerryPublished: Jun 20, 2021

1 Rating

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Hector M. Sanchez

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

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Ingredients

1/2 tsp. cumin seeds
1/2 tsp. coriander seeds
1/2 tsp. celery seeds
1/2 tsp. caraway seeds
2 Tbsp. mayonnaise
2 Tbsp. sour cream
1 tsp. distilled white vinegar
Kosher salt and freshly ground black pepper
1 small head (about 1 pound) green or red cabbage, cored and thinly sliced (about 8 cups

Directions

1. Step 1Toast cumin, coriander, celery, and caraway seeds in a small skillet over medium heat, swirling skillet often, until seeds are warm and fragrant, 1 to 2 minutes. Transfer to a cutting board and lightly crush with a heavy skillet or meat mallet.
2. Step 2Whisk together seeds, mayonnaise, sour cream, and vinegar in a bowl. Season with salt and pepper. Fold in cabbage. Coleslaw can be made up to 2 days ahead.

Feel free to use green or red cabbage here. The slaw will be very crunchy the first day you make it, then soften slightly as it sits. Plan accordingly, depending on how you prefer your coleslaw.

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