Summer Slaw

June 23, 2021
Created by Harmons
45 minutes
Serves 4-6
  • 1 tsp celery seeds
  • 1 tsp cumin seeds
  • 3 Tbsp extra-virgin olive oil
  • 1/2 cup apple cider vinegar
  • 1/3 cup honey
  • 1 tsp poppy seeds
  • 1/2 tsp dry mustard
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 medium green cabbage, cored and cut into thin strips
  • 1 large carrot, shredded
  • 1 red bell pepper, cored and cut into 1/8" by 2" strips
  • 4 green onions, sliced thinly on the bias
  • 4 Tbsp chopped fresh flat-leaf parsley
  • 1/4 cup slivered almonds, toasted

In a small saucepan over medium heat, add celery and cumin seeds and toast until fragrant, about 30 seconds. Add oil, vinegar, honey, poppy seeds, dry mustard, salt and pepper. Cook, stirring occasionally, until just begins to bubble, 7-9 minutes.

Meanwhile, in a large bowl, add cabbage, carrot, bell pepper, green onions, parsley and almonds and toss to combine. Pour dressing over vegetables and toss to combine. Allow slaw to sit for 30 minutes for flavors to blend. Toss again, taste, and season with salt and pepper before serving. Make up to 1 day in advance. Let come to room temperature before serving.