Tuesday, December 7, 2010

Lemon and Cumin Slaw

This is a light, lemony, crunchy slaw that goes together quickly and compliments any meat (pulled pork comes to mind!) or sturdier casseroles, such as enchiladas and mac and cheese.  It's also great alongside robust, winter soups such as chilis and chowders.

I'm always drawn to recipes with a minimum of ingredients, especially when they combine so beautifully like this, where the flavor of each ingredient is equally showcased.
From the British Country Living magazine

This slaw keeps very, very well, and develops a deeper flavor over time.  But it's amazing freshly made, too.  I once tried adding some olive oil, but it only detracted from the fine, tangy crispness of the slaw.  

1/2 a medium-sized green cabbage, thinly sliced into shreds
1 organic lemon
1 tablespoon cumin seed (or to taste)
1/2 teaspoon salt

Grate the lemon's peel into a large bowl using a Microplane or other fine grater.  Juice the lemon, adding the juice to the bowl with the peel.  Add the salt.

In a small skillet, toast the cumin seed 'til it begins to brown and becomes fragrant.  Transfer to a mortar and pestle, and grind roughly, then transfer to the bowl with the lemon juice and peel.

Whisk dressing, then toss in the cabbage and mix all together well.

Makes about 6 servings.

1 comment:

  1. Love the simplicity of this. Am a big slaw and cumin fan!