Sesame, Nigella + Cabbage Slaw

Name: Sesame, Nigella + Cabbage Slaw (Salad-e Kalam Ba Siah Daneh-o Konjed)
Prep time: 40 min
Total time: 40 min
Yield: Serves 6
Cuisine: Iranian
Ingredients: ½ teaspoon freshly ground pepper; 2 large carrots (about 120 g), peeled and shredded; 1 teaspoon sea salt; ½ cup (170 g) almonds; ¼ cup (40 g) coriander seeds; 4 spring onions (white and green parts), chopped; ¼ cup (40 g) sesame seeds; 4 Persian cucumbers,* or 1 long seedless cucumber, peeled and thinly sliced; 1 lb (450 g) cabbage (any kind), center stalks or core removed; 2 cloves garlic, peeled and grated; ½-inch Fresh ginger, peeled and grated; 3 curly kale leaves, center stalks removed, shredded; ¼ cup nigella seeds; ¼ cup (60 ml) olive oil; ½ cup rice vinegar; 2 tablespoons toasted sesame oil; 1 tablespoon honey

Salad-e Kalam Ba Siah Daneh-o Konjed

Preparation info

Serves
6

Difficulty
Easy
Ready in
40 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

“Hot” and “cold” (the Persian version of the yin and yang of food) are perfectly balanced here by combining the “cold” cabbage with the “hot” sesame seeds and nuts. The seeds and nuts also make this a wonderfully nourishing salad for vegetarians.

Ingredients

Salad

1 lb (450 g) cabbage (any kind), center stalks or core removed
3 curly kale leaves, center s

Method

Place the cabbage and kale leaves in a salad spinner, cover with water, and add a splash of vinegar. Allow to soak for 10 minutes, then rinse thoroughly and use the salad spinner to dry them completely. Shred the leaves, place in a large salad bowl with the remaining salad ingredients, and set aside.
Place all the seeds in a wide skillet over medium heat and dr

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