- 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-size green cabbage, finely shredded*
How to Make It
Cook cumin and celery seeds in a hot nonstick skillet over medium-high heat, stirring constantly, 2 minutes or until seeds are toasted.
Place seeds in a large bowl; whisk in mayonnaise and next 3 ingredients.
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. Serve coleslaw with a slotted spoon.
*2 (10-ounce) packages finely shredded cabbage may be substituted.