Cabbage Salad With Toasted Coriander And Cumin Mayonnaise Recipes

CABBAGE SALAD WITH TOASTED CORIANDER AND CUMIN MAYONNAISE

Cabbage Salad With Toasted Coriander And Cumin Mayonnaise image

Provided by Amanda Hesser

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 cups thinly shredded savoy cabbage
2 cups thinly shredded red cabbage
1 large egg yolk
2 tablespoons apple cider vinegar, or more to taste
1 shallot lobe, minced
1 tablespoon thinly sliced chives
Sea salt and ground black pepper
1 1/4 cups vegetable oil

Steps:

In a small skillet over high heat (or in a microwave oven at full power), toast coriander seeds and cumin seeds just until fragrant. Grind together using a mortar and pestle, and set aside. In a large bowl, combine savoy cabbage and red cabbage, and set aside.
Prepare mayonnaise: In a small bowl, whisk together egg yolk, vinegar, shallot, chives, reserved coriander and cumin and large pinches of salt and pepper. Beginning a drop at a time, whisk in oil. As it emulsifies, add oil a little faster, in a slow steady stream. When mixture is thick, whisk in more vinegar to taste; mayonnaise should be highly seasoned.
Fold 1/3 cup mayonnaise into cabbage. There should be enough to coat cabbage generously; add more if necessary. Cover, and refrigerate for at least an hour. Before serving, adjust seasonings, adding more salt or vinegar as needed.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 63 grams, Carbohydrate 9 grams, Fat 71 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 433 milligrams, Sugar 4 grams, TransFat 1 gram

CUMIN MAYONNAISE

Cumin Mayonnaise image

This tasty homemade mayo adds Middle Eastern flair to chef Cedric Vongerichten's Peekytoe Crab Salad with Spring Vegetables.

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes 2 cups

Number Of Ingredients 8

Ingredients

1 teaspoon whole cumin seeds
1/2 teaspoon whole coriander seeds
2 large egg yolks
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
3/4 cup grapeseed oil

Steps:

Place cumin and coriander seeds in a small skillet and toast until fragrant over medium-high heat. Transfer to a spice grinder; grind to a fine powder.
Place egg yolks in the bowl of a small food processor along with lemon juice, mustard, salt, ground cumin and coriander, and cayenne pepper; pulse to combine. With the machine running, slowly drizzle in grapeseed oil until emulsified. Keep refrigerated until ready to use.

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