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6 to 8
Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz
Finely grind the caraway and peperoncini together and immediately mix with the whole poppy seeds and mustard seeds.
2 cups very thinly sliced red cabbage
2 cups very thinly sliced green cabbage
2 large carrots, peeled and thinly sliced, julienned, or coarsely grated
1 large sweet tart apple, such as Lady Alice, Fuji, or Honeycrisp, cored and thinly sliced, julienned, or coarsely grated
Juice of 1 lemon, plus more as needed
1 tablespoon extra-virgin olive oil, plus more as needed
To make the slaw: In a large bowl, toss the main spice blend with both cabbages, the carrots, and the apple.
Add the lemon juice, oil, and a generous pinch of salt. Stir and taste; add more lemon juice, oil, and salt to taste.
The ingredients can be prepped and kept undressed up to 1 day ahead and the dressed slaw can be refrigerated for up to 5 days.
Sesame-lime slaw with ginger
Sesame, in the form of both toasted seeds and oil, enriches this slaw and makes it a partner to any Asian-style dish.
Mix together the sesame seeds, nigella seeds, ginger, and amchoor. Use this spice blend instead of the main spice blend in the slaw recipe.
Follow the slaw recipe, substituting 2 tablespoons fresh lime juice for the lemon juice and adding 1 teaspoon sesame oil and 1 teaspoon fish sauce along with the olive oil in step 2.
Slaw with anise seeds and tangy tamarind dressing
Both tamarind and sumac offer sour notes, the former with a funky fruitiness, the latter with floral notes. The combination makes this slaw ideal for pairing with sweet and savory main dishes.
Finely grind the dill seeds, sumac, and Urfa together and immediately mix with the whole anise. Use this spice blend instead of the main spice blend in the slaw recipe.
Follow the slaw recipe, substituting 2 tablespoons tamarind paste for the lemon juice and 1 tablespoon grapeseed oil for the olive oil in step 2.