I think this recipe originates from an old Gourmet magazine. Ahh! The demise of the legendary Gourmet! When I got notice of the premature termination of my subscription, the news caused me to sink into a chair with despair. My son, Ben, looked at me in alarm, read the note, sat down beside me, gently stroked my arm and said, “It’s OK, Mom.”
½red cabbage, very finely sliced
3carrots, peeled and julienned
1pineapple, peeled and julienned
salt and pepper
Toast the cumin seeds in a small dry pan until fragrant.
In a large mixing bowl, toss together all the ingredients along with the fragrant cumin.