Citrusy Cabbage Salad With Cumin And Coriander Recipes

CITRUS CABBAGE SALAD

Citrus Cabbage Salad image

Provided by Danae Halliday

Categories Salads

Time 20m

Number Of Ingredients 14

Ingredients

6 cups finely chopped red cabbage
1 grapefruit, peeled and segmented
1 orange, peeled and segmented
1/2 cup thinly sliced red onion
1/3 cup pomegranate seeds
1/4 cup chopped cilantro
3 tablespoons toasted pepitas
Juice squeezed from leftover orange and grapefruit pulp (about 1/4 cup)
1 tablespoon champagne vinegar
1 tablespoon honey
1 tablespoon dijon mustard
1/2 teaspoon ground cumin
2 tablespoons olive oil
Salt and fresh ground black pepper to taste

Steps:

Cut the cabbage in half and cut out the core. Cut the halves in half and then slice them thinly like you would for coleslaw. Place the cabbage in a large serving bowl.
Thinly slice the onion into half moons and add it in with the cabbage. Segment the orange and grapefruit, but don't discard the membranes. Add the citrus segments to the cabbage.
Add the pomegranate seeds, cilantro, and toasted pepitas to the salad and then make the vinaigrette.
Pour half the vinaigrette over the salad and toss everything together. Taste for seasoning and add additional vinaigrette as needed. Cover the salad and refrigerate for 15-30 minutes before serving so that the flavors can marry.
In a small bowl or jar with a lid squeeze all of the juices from the remaining grapefruit and orange membranes. Add the remaining vinaigrette ingredients to the juice. Whisk or shake until thoroughly combined.

Nutrition Facts : Calories 173 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 7 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, Sodium 134 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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

Ingredients

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

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