I’ve been thinking about cole slaw ever since my sister wrote about it a while back. She wrote about making cole slaw based on my father’s recipe, which includes using curry. They both seem to like a strong tasting, and spicy cole slaw. I guess this is ok when you are having grilled meats, or something simple.
But we are having leftover chili for lunch, which is already spicy, so I wanted something a bit lighter and fresher to go along with it. This recipes is full of lemon, which gives it a brightness. But I also love an earthy element, so I used just a bit of the roasted pumpkin seed oil I picked up in London a few weeks ago. (and you can read more about the store where I bought it here) I usually try to add some sort of seeds, usually cumin or rye. But this time, I sprinkled crushed coriander seeds, which was - I must admit - a brilliant idea.
Lemony Cole Slaw
1/2 head of cabbage
grated zest of 1 lemon
juice of 1 lemon
1 Tablespoon of pumpkin seed oil
1 teaspoon dijon mustard
2 teaspoons of coriander seeds
Core and slice the cabbage very thinly. Put in bowl.
Add chopped scallion, grated lemon zest and salt.
In small bowl mix lemon juice, oil, and mustard.
Pour over cabbage, add crushed coriander seeds (roast them first, if you have the time)
Toss well. Taste and adjust for seasonings.
I like to let the cole slaw sit for about twenty minutes or so, to let the cabbage soften a bit. But don’t let it sit around much more than this, or else it turns into a mushy sludge.