Toasted Seed Slaw is crunchy and flavorful thanks to fragrant spices like cumin, celery, and coriander seed that create delicate and delicious flavors for a delightful twist on a cruciferous classic. Serve this wholesome side along side your favorite plant-based sammie or top it with your plant-based protein of choice to make a cool, nutty and creamy salad!
Yields4 ServingsPrep Time15 minsCook Time2 minsTotal Time17 mins
Ingredients
4cupsred cabbage (shredded)
¾tspcumin seeds
¾tspmustard seeds
¾tspcoriander seeds
1tspcelery seeds
2tbsppumpkin seeds
Dressing
3tbsptahini
3tspdijon mustard (or brown mustard)
3tbsporganic apple cider vinegar
2tbspmaple syrup (or date paste, link in Chef’s Notes)
2tspground turmeric
2tbspwater (+2 Tbsp as needed)
2tbspcilantro (+2 Tbsp as needed)
Directions
1
Place the cabbage in a large bowl.
2
Toast the seeds: Heat a medium skillet over medium heat. Add the cumin, mustard, coriander, and celery seeds, toasting them until fragrant, about 1–2 minutes. Toss in the pan several times while toasting to avoid burning and to toast evenly. Set aside.
3
Make the dressing: Add all ingredients to a small bowl and whisk until smooth. Start with 2 tablespoons of water and if the dressing is too thick, add 1–2 tablespoons more until you reach the desired consistency. It shouldn’t be as thick as a sauce and shouldn’t be too watery. It should be like a dressing.
4
Pour the dressing over the cabbage. Toss thoroughly to combine.
5
Transfer the seeds to the cabbage and toss again.
6
Refrigerate for 20 minutes or overnight before serving.
Chef's Notes
Substitutions
Substitute pumpkin seeds with hemp seeds, sunflower seeds, or your favorite seed of choice.
Substitute green cabbage for red cabbage.
Instead of apple cider vinegar, use white wine vinegar or freshly squeezed lemon juice.
Prep Ahead
Shred the cabbage ahead of time. Store in an airtight container in the refrigerator for up to 3 days before intended use.
Whole Food Sweetener
Use date paste in place of maple syrup.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days.
Ingredients
4cupsred cabbage (shredded)
¾tspcumin seeds
¾tspmustard seeds
¾tspcoriander seeds
1tspcelery seeds
2tbsppumpkin seeds
Dressing
3tbsptahini
3tspdijon mustard (or brown mustard)
3tbsporganic apple cider vinegar
2tbspmaple syrup (or date paste, link in Chef’s Notes)
2tspground turmeric
2tbspwater (+2 Tbsp as needed)
2tbspcilantro (+2 Tbsp as needed)
Directions
1
Place the cabbage in a large bowl.
2
Toast the seeds: Heat a medium skillet over medium heat. Add the cumin, mustard, coriander, and celery seeds, toasting them until fragrant, about 1–2 minutes. Toss in the pan several times while toasting to avoid burning and to toast evenly. Set aside.
3
Make the dressing: Add all ingredients to a small bowl and whisk until smooth. Start with 2 tablespoons of water and if the dressing is too thick, add 1–2 tablespoons more until you reach the desired consistency. It shouldn’t be as thick as a sauce and shouldn’t be too watery. It should be like a dressing.
4
Pour the dressing over the cabbage. Toss thoroughly to combine.
5
Transfer the seeds to the cabbage and toss again.
6
Refrigerate for 20 minutes or overnight before serving.
