Name: Toasted Cumin Slaw
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: Juice of 2 limes; ¼ cup (10 g) chopped fresh cilantro leaves; 1 small head red cabbage (about 2 pounds/910 g), cored and finely shredded; ¼ cup (60 ml) light agave nectar or clover honey; ¾ cup (180 ml) apple cider vinegar; Kosher salt and freshly ground black pepper; 2 cups (290 g) fresh corn kernels (from about 3 ears); 1 tablespoon canola oil; 1 tablespoon cumin seeds

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

Cumin is used a lot in Middle Eastern and Mexican cooking, but I think it is still an underutilized spice in American cooking. I love its earthy flavor in everything from marinades and dressings to spice rubs.

Ingredients

1 tablespoon cumin seeds
1 tablespoon canola oil
2 cups

Method

In a small sauté pan, toast the cumin seeds, stirring occasionally, until fragrant, about 3 minutes. Transfer to a small bowl.

Heat the oil in the same pan over high heat until it begins to shimmer. Add the corn, season with salt and pepper, and cook until lightly toasted and heated through, about 5 minutes. Remove the corn to a plate.

In a large bowl, combine the cumin, vinegar