Toasting cumin seeds with celery seeds brings a unique flavor to traditional slaw.

Recipe by Southern Living May 2003

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Yield:
Makes 8 to 10 servings
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Ingredients

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Directions

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

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  • 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.

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