Toasted Seed Slaw

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< 1 min read
Summary

Toasted Seed Slaw

Yields4 ServingsPrep Time15 minsCook Time2 minsTotal Time17 mins

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Ingredients

 4 cups red cabbage (shredded)
 ¾ tsp cumin seeds
 ¾ tsp mustard seeds
 ¾ tsp coriander seeds
 1 tsp celery seeds
 2 tbsp pumpkin seeds
Dressing
 3 tbsp tahini
 3 tsp dijon mustard (or brown mustard)
 3 tbsp organic apple cider vinegar
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)
 2 tsp ground turmeric
 2 tbsp water +2 Tbsp as needed
 2 tbsp cilantro +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

 4 cups red cabbage (shredded)
 ¾ tsp cumin seeds
 ¾ tsp mustard seeds
 ¾ tsp coriander seeds
 1 tsp celery seeds
 2 tbsp pumpkin seeds
Dressing
 3 tbsp tahini
 3 tsp dijon mustard (or brown mustard)
 3 tbsp organic apple cider vinegar
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)
 2 tsp ground turmeric
 2 tbsp water +2 Tbsp as needed
 2 tbsp cilantro +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.

Toasted Seed Slaw