Toasted Mustard Seed Slaw
1 large head of red cabbage
1/4 c. olive oil
3 T. yellow mustard seeds
1 T. fennel seed (optional)
1/2 c. walnut pieces (optional)
1/3 c. apple cider vinegar
1 T. honey or agave
2 T. toasted sesame oil
2 T. toasted walnut oil (optional)
salt and pepper to taste
Core and thinly slice the red cabbage and place in a large heat-proof bowl. In a small skillet heat olive oil and put in mustard seeds and fennel seed (if using). Cover quickly with a lid as seeds will pop as they brown. After they turn dark brown, remove from heat and pour oil and spices over cabbage. Add walnut pieces to the pan (if using) and toast until golden brown and fragrant. Add to cabbage as well along with the zest of the lemon.
Whisk oils, vinegar, juice of the lemon, and sweetener in a small bowl and then pour over cabbage and toss to coat. To save time and a dish you can also add each ingredient to the bowl with the cabbage seperately and toss well to combine. Season with salt and pepper.
Recipe based on Toasted Mustard Seed Slaw from The Cafe Pongo Cookbook by Valerie Nehez.