Cabbage Salad With Toasted Coriander And Cumin Mayonnaise Recipes

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CUMIN-COOKED CABBAGE RECIPE



Cumin-Cooked Cabbage Recipe image

Number Of Ingredients 11

1 head cabbage, shredded
1/2 cup shredded carrots
1 tsp. cumin seeds
2 garlic cloves, minced
1 inch ginger, minced
1 tsp. paprika powder
1 tbsp. ground coriander
1/2 tsp. turmeric powder
1 tsp. chili flakes
2 tbsp. coconut oil
Sea salt and freshly ground black pepper

Steps:

  • Heat coconut oil in a skillet. Add cumin seeds, garlic, ginger, paprika, coriander, turmeric and chili flakes; cook for 1 to 2 minutes. Add the cabbage and carrots, and saute for 2 to 4 minutes. Add 1/4 cup water, then cover and cook for about 8 minutes.

CABBAGE SALAD WITH TOASTED CORIANDER AND CUMIN MAYONNAISE



Cabbage Salad With Toasted Coriander And Cumin Mayonnaise image

Provided by Amanda Hesser

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 cups thinly shredded savoy cabbage
2 cups thinly shredded red cabbage
1 large egg yolk
2 tablespoons apple cider vinegar, or more to taste
1 shallot lobe, minced
1 tablespoon thinly sliced chives
Sea salt and ground black pepper
1 1/4 cups vegetable oil

Steps:

  • In a small skillet over high heat (or in a microwave oven at full power), toast coriander seeds and cumin seeds just until fragrant. Grind together using a mortar and pestle, and set aside. In a large bowl, combine savoy cabbage and red cabbage, and set aside.
  • Prepare mayonnaise: In a small bowl, whisk together egg yolk, vinegar, shallot, chives, reserved coriander and cumin and large pinches of salt and pepper. Beginning a drop at a time, whisk in oil. As it emulsifies, add oil a little faster, in a slow steady stream. When mixture is thick, whisk in more vinegar to taste; mayonnaise should be highly seasoned.
  • Fold 1/3 cup mayonnaise into cabbage. There should be enough to coat cabbage generously; add more if necessary. Cover, and refrigerate for at least an hour. Before serving, adjust seasonings, adding more salt or vinegar as needed.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 63 grams, Carbohydrate 9 grams, Fat 71 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 433 milligrams, Sugar 4 grams, TransFat 1 gram

RED CABBAGE & POMEGRANATE SALAD



Red Cabbage & Pomegranate Salad image

Honey helps balance out the harshness of cruciferous cabbage in this fresh and crunchy slaw recipe. The colors in this easy-to-make salad are enough to brighten one's spirits. In fact, research shows that simply looking at purple plants can fire up neurons that help us relax, so take a moment to appreciate this beautiful salad before you dig in.

Provided by Julia Levy

Categories     Quick & Easy No-Cook Dinner Recipes

Time 15m

Number Of Ingredients 12

1 tablespoon rice vinegar
2 teaspoons lemon juice
1 teaspoon honey
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground pepper
2 ½ tablespoons extra-virgin olive oil
4 cups finely shredded red cabbage
1 ½ cups julienned carrots
½ cup chopped fresh cilantro
¼ cup pomegranate seeds
3 tablespoons toasted sliced almonds

Steps:

  • Whisk vinegar, lemon juice, honey, cumin, salt and pepper in a large bowl. Slowly whisk in oil until well combined. Add cabbage and carrots and toss to coat. Serve topped with cilantro, pomegranate seeds and almonds.

Nutrition Facts : Calories 162 calories, Carbohydrate 14.5 g, Fat 11.4 g, Fiber 4 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 343.4 mg, Sugar 8 g

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