How do you like that alliteration? Eh? Sorry, I couldn’t help myself. This slaw is just the ticket after an indulgent weekend with a strong Aziz Ansari theme. I accidentally watched the entire season of Master of None on Netflix on Saturday (it’s that good), and plowed through two-thirds of Modern Romance last night.
Mind you, I took some breaks to take bites of this amazing chocolate pie thing I’ve been working on for my cookbook. And sure, I probably should have been writing my book all weekend, but then what would we talk about today? The weather? I did that last week.
Let’s talk about this slaw. It’s proof that sometimes, the most humble of ingredients can make for the best recipes. Take cheap cabbage, with all of its potent antioxidants, and toss it with carrots and a simple, garlicky lemon dressing. Add some freshly toasted seeds to the mix (toasting them makes all the difference!) and you have a colorful coleslaw that’s bursting with fresh flavor and amazing health benefits.
Before you get started, I should mention that finely shredding cabbage is easier on a mandoline that with a sharp knife, but it can certainly be done. I also cheated and used some store-bought, pre-shredded carrots. You could safely use a julienne peeler or spiralizer to shred the carrots; if you don’t have one of those, a plain old box grater or the grating attachment on your food processor should work pretty well.
Last but not least, I used three-fourths of a cup of mixed seeds here, but you could get by with less. Whichever seeds you use, and however much you use, just don’t skip the toasting step! Keep an eye on those little seeds because they can turn too toasty in a blink.
- 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)
- 2 cups finely sliced green cabbage (one small cabbage will be more than plenty)
- 2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
- ¼ cup chopped fresh parsley
- Up to ¾ cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)
- ¼ cup olive oil
- 2 to 3 tablespoons lemon juice, to taste
- 1 clove garlic, pressed or minced
- ½ teaspoon ground cumin
- ½ teaspoon salt
- In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
- Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.
- To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.
- Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.
Storage suggestions: I like this slaw best the day it's made, but it keeps well for several days, covered, in the refrigerator.