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Toasted Cumin-Celery Seed Coleslaw

Yield Makes 8 to 10 servings
Toasting cumin seeds with celery seeds brings a unique flavor to traditional slaw.


  • 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

  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. Serve coleslaw with a slotted spoon.

  4. *2 (10-ounce) packages finely shredded cabbage may be substituted.