This is the easiest recipe I have ever made. It was given to me by the chef of the rolling stones! He was my cooking teacher if you can imagine that. I of course modified it to protect his original recipe but it’s still so darn good.
All you do is roast the seeds in a dry pan until it’s fragrant. Once it’s fragrant I leave it on for a couple extra minutes because I’m a rebel. Just make sure to continue to toss them so they don’t burn and watch out for “popping” seeds. You don’t want them to hit your skin. Those babies are HOT!
You can use regular coleslaw or purple. I like purple because of the deep color and nutrients and I chose it this time because it happened to come in my CSA this week.
Here’s the instructions:
One head of purple cabbage.
Equal parts poppy seeds, white sesame seeds, black sesame seeds, fennel seeds, and mustard seeds. I use 1/4 cup of each seed because I enjoy this dish extra seedy but you may choose to start with 1/8th of a cup of each seed.
Shred coleslaw in a food processor or cut by hand. Toast all of the seeds on a dry plan until fragrant. This step is important. Toasting the seeds bring out a beautiful flavor that you otherwise will not achieve. Toss in coleslaw with your favorite vinaigrette dressing. I toss in apple cider vinegar. (A cream based dressing will also go really nice with this dish if you want to try an alternative)