Toasted Cumin Slaw

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Bacon Bible

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.


  • 1 tablespoon cumin seeds
  • 1 tablespoon canola oil
  • 2 cups (290 g) fresh corn kernels (from about 3 ears)
  • Kosher salt and freshly ground black pepper
  • ¾ cup (180 ml) apple cider vinegar
  • ¼ cup (60 ml) light agave nectar or clover honey
  • 1 small head red cabbage (about 2 pounds/910 g), cored and finely shredded
  • ¼ cup (10 g) chopped fresh cilantro leaves
  • Juice of 2 limes


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, and agave. Add the cabbage, cilantro, and corn and toss to coat. Taste for seasoning.

Add the lime juice and salt and pepper to taste and toss to combine. Cover and refrigerate for at least 30 minutes, or up to 8 hours to allow the flavors to meld and the cabbage to wilt.