Cumin-Celery-Scented Coleslaw

Ingredients

• 20 ounce cabbage shredded finely
• 1 teaspoon celery seeds 
• 7 servings garnish: cilantro sprig fresh
• 1 large cucumber peeled
• 1 teaspoon cumin seeds 
• 0.1 teaspoon ground pepper red
• 1 cup mayonnaise 
• 0.8 teaspoon salt 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. Cook cumin and celery seeds in a hot nonstick skillet over medium-high heat, stirring constantly, 2 minutes or until seeds are toasted.
2. Place seeds in a large bowl; whisk in mayonnaise and next 3 ingredients.
3. Halve cucumber lengthwise; seed and cut into 3/4-inch-thick slices.
4. Place cucumber and cabbage in bowl with dressing; toss to coat. Cover and chill 4 hours.
5. Garnish, if desired.
6. Serve with a slotted spoon.