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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 5 |
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I had a mayo-free cole slaw at a restaurant in St. Petersburg. This is my attempt to create something like it. Use either green or purple cabbage, but be forewarned that the cucumber will turn pink if you do the latter. Tastes good anyway! Cooking time is marinating time. Kalonji seeds can be found in Indian spice sources, and may also be sold as nigella seeds. Ingredients:
1/2 cabbage, medium large |
1 cucumber, peeled and seeded |
1 green onion, sliced |
1/3 cup apple cider vinegar |
1 tablespoon olive oil |
1/8-1/4 cup fresh cilantro, chopped |
2 teaspoons sugar |
1/2 teaspoon fennel seed |
1/2 teaspoon celery seed |
1/2 teaspoon white sesame seeds |
1/2 teaspoon kalonji, seeds (optional) |
1/4 teaspoon crushed red pepper flakes (or more) |
1/4 teaspoon salt |
Directions:
1. Slice the cabbage as finely as you have patience for, and do the same with the cucumber.
2. Place all the above in a large bowl, add water to just cover. Keep in fridge, and mix occasionally.
3. After 3 or 4 hours, drain off most the liquid through a fine mesh colander (to keep most of the seeds). Serve.
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