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FreshTartSteph Recipe: Cabbage Salad with Toasted Coriander Mayonnaise
Stephanie Meyer
Toasted coriander seeds are the flavor of the season for me. My obsession kicked off with Daniel Klein's recipe for chilled carrot soup, when I prepared the coriander yogurt garnish. I've toasted coriander seeds many times before, but this time, the warm-fresh fragrance off the hot pan swirled straight into my brain—on a day I was craving spring—and I haven't been able to get enough since.
In fact, I filled two posts on my personal blog Fresh Tart raving about them, and here's one more below. I figured after the decadence of last week's poached-egg-over-pork-belly-over-pancake, I owed you—and myself—a salad. This version is a twist on coleslaw, with a coriander aioli that you'll find yourself eating out of the bowl. At least that's how I found myself, before I roasted a pan of potatoes to swipe through the aioli that remained. Good together, this aoili and roasted potatoes...
Alongside the coleslaw.
Add a crispy roasted chicken and oh my goodness.
Cabbage Salad with Toasted Coriander Mayonnaise
Adapted from a recipe by Amanda Hesser for The New York Times
Serves 4
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3 cups thinly shredded savoy cabbage
2 cups thinly shredded red cabbage
1/2 c. chopped fresh cilantro
1 large egg yolk
3 tablespoons apple cider vinegar, or more to taste
1 clove garlic, minced
2 shallot lobe, minced
2 tablespoons thinly sliced chives
Sea salt and ground black pepper
1 1/4 cups vegetable oil
In a small skillet over high heat (or in a microwave oven at full power), toast coriander seeds and cumin seeds just until fragrant. Grind together using a mortar and pestle, and set aside. In a large bowl, combine savoy cabbage, red cabbage, and cilantro, and set aside.
Prepare mayonnaise: In a small bowl, whisk together egg yolk, vinegar, garlic, shallot, chives, reserved coriander and cumin, and large pinches of salt and pepper. Beginning a drop at a time, whisk in oil. As it emulsifies, add oil a little faster, in a slow steady stream. When mixture is thick, whisk in more vinegar to taste; mayonnaise should be highly seasoned. (Note: You can also make the mayonnaise in a blender or food processor.)
Fold 1/3 cup mayonnaise into cabbage. There should be enough to coat cabbage generously; add more if necessary. Cover, and refrigerate for at least an hour (Note: Giving the salad a rest is absolutely necessary for the flavors to develop.) Before serving, adjust seasonings, adding more salt or vinegar as needed.
Posted on Tuesday, April 26, 2011 in Permalink
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Reader Comments:
Its good to eat salad like this, its really good to your health.:)