Quick Cumin Cabbage Salad

By vvvanessa
November 18, 2010
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Author Notes: I came up with this recipe when I was looking for a side dish to go with my first attempt at chicken mole. The cabbage makes it a sturdy dish, but it's light and flavorful-- a great way to offset an otherwise heavy meal. The recipe doubles or triples easily to feed a crowd. Sunflower seeds or pinenuts can substitute in for the pumpkin seeds, and if I have them on hand, I'll add in some golden raisins, chopped chives, or some fresh cilantro leaves.vvvanessa

Serves: 6-8 as a side dish

  • 1 pound red cabbage (one small head, cored), very thinly sliced
  • 2 tablespoons neutral oil, like canola
  • 1 teaspoon dried cumin seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon granulated sugar
  • juice of one lime, about 2 teaspoons
  • 1/3 cup roasted, shelled, unsalted pumpkin seeds
  1. Place the cabbage in a large serving bowl.
  2. Heat the oil over medium-high in a small, heavy-bottomed pan. When the oil is hot, lower the heat to medium, carefully add the cumin seed, and infuse the oil, for about a minute. Take care not to let the seeds or oil burn, which can happen quickly.
  3. Carefully pour the oil and cumin seeds over the cabbage-- a little splattering might occur. Toss everything together.
  4. Add the rest of the ingredients, and toss to combine thoroughly. Serve at room temperature.

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