Cabbage Salad With Toasted Coriander And Cumin Mayonnaise

Name: Cabbage Salad With Toasted Coriander And Cumin Mayonnaise
Total time: 20 min
Yield: 4 servings
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

By Amanda Hesser

Total Time: 20 minutes
Rating: 4(12)
Comments: Read comments

Featured in: Not Your Mother's Mayonnaise: A Great French Sauce for Summer

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
Fold ⅓ 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.