The nutty warmth of cumin and sweet tang of cider vinegar tame red cabbage’s pungent bite in this addictive, mayo-free coleslaw. If you have one, a food processor with shredding and slicing attachments make quick work of prepping the vegetables.  Otherwise, figure on about 20 minutes of chopping.

Coleslaw with cumin seed and cider vinaigrette

Yield:  Makes about 12 cups

1/2 head red cabbage, cored and shredded (about 8 c.)

4 carrots, peeled, trimmed, and shredded

3 stalks celery, trimmed and thinly sliced

2 red peppers, cored, quartered lengthwise, and thinly sliced

2 bunches scallions (about 10), white and tender green parts only, thinly sliced

1 tbsp. cumin seed, toasted in a dry skillet until fragrant then roughly chopped

1/3 c. apple cider vinegar

1/3 c. extra-virgin olive oil

1 tbsp. honey

Salt and freshly ground, black pepper, to taste

Combine vegetables and cumin seed in a large mixing bowl.  In a separate bowl, whisk together vinegar, oil, and honey with a generous pinch salt and a few grindings of pepper.  Toss vinaigrette with vegetables and adjust seasoning as needed.  Let stand, tossing occasionally, at least 30 minutes before serving.  Leftovers keep well in the fridge for a few days.

Make it vegan: Substitute granulated sugar or agave nectar for the honey.

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