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Cumin-Celery-Scented Coleslaw

Yield Makes 7 cups


  • 1 teaspoon cumin seeds
  • 1 teaspoon celery seeds
  • 1 cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 large cucumber, peeled
  • 1 medium cabbage, finely shredded, or 2 (10-ounce) packages angel hair cabbage
  • Garnish: fresh cilantro sprig

How to Make It

  1. Cook cumin and celery seeds in a hot nonstick skillet over medium-high heat, stirring constantly, 2 minutes or until seeds are toasted.

  2. Place seeds in a large bowl; whisk in mayonnaise and next 3 ingredients.

  3. Halve cucumber lengthwise; seed and cut into 3/4-inch-thick slices. Place cucumber and cabbage in bowl with dressing; toss to coat. Cover and chill 4 hours. Garnish, if desired. Serve with a slotted spoon.