Toasted Seed Coleslaw

Name: Toasted Seed Coleslaw
Prep time: 20 min
Total time: 20 min
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

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 8

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Ingredients

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1/2 tsp. cumin seeds1/2 tsp. coriander seeds1/2 tsp. celery seeds1/2 tsp. caraway seeds2 tbsp. mayonnaise2 tbsp. sour cream1 tsp. distilled white vinegarKosher salt and freshly ground black pepper1 small head (about 1 pound) green or red cabbage, cored and thinly sliced (about 8 cups

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Instructions

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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.