Cabbage Salad With Toasted Coriander And Cumin Mayonnaise

1. 1

   In a small skillet over high heat (or in a microwave oven at full power), toast coriander seeds and cumin seeds just until fragrant.

2. 2

   Grind together using a mortar and pestle, and set aside.

3. 3

   In a large bowl, combine savoy cabbage and red cabbage, and set aside.

4. 4

   Prepare mayonnaise: In a small bowl, whisk together egg yolk, vinegar, shallot, chives, reserved coriander and cumin and large pinches of salt and pepper.

5. 5

   Beginning a drop at a time, whisk in oil.

6. 6

   As it emulsifies, add oil a little faster, in a slow steady stream.

7. 7

   When mixture is thick, whisk in more vinegar to taste; mayonnaise should be highly seasoned.

8. 8

   Fold 1/3 cup mayonnaise into cabbage.

9. 9

   There should be enough to coat cabbage generously; add more if necessary.

10. 10

    Cover, and refrigerate for at least an hour.

11. 11

    Before serving, adjust seasonings, adding more salt or vinegar as needed.

* Per serving · 4 servings · Values may vary.