Step 1

Toast 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.

Step 2

Whisk 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.