Cumin Cole Slaw. This stuff’s so good, it was almost gone before i could get a picture.
Cumin Cole Slaw relies on one simple ingredient for a refreshing twist on a classic. We used napa cabbage because we had bought a huge head at H Mart in San Francisco and it turns out napa, aka “Chinese” cabbage, is great for cole slaw because of the way it shreds. Fine to use regular if you don’t have napa or it’s too expensive where you live. (As it in New York, while in California it’s cheaper than green cabbage. Go figure.) Makes 8 servings.
Ingredients
4 cups shredded cabbage, napa or green
¼ c neutral oil
2 T cider vinegar
1 t Kosher salt
½ t ground black pepper
½ t ground cumin
Method: mix all ingredients well. Refrigerate at least 2 hours before serving. Goes great with southern foods like pork chops and black eye peas.
A great flavor idea! I was thinking caraway seeds would similarly provide that odd, unexpected flavor punch. I love recipes like this that are super-easy. And good timing for me — thanks! — since CSA cabbage should be coming in soon in the NE.
Give it a try and please report back! I was reminded of this recipe: https://burntmyfingers.com/2016/04/12/recipe-cabbage-with-caraway-seeds-2/
which is hot but why not a cole slaw version?