• Najwa Kronfel

Red Cabbage, Carrots, Celery and Toasted Cumin Salad

Crisp, light and flavorful, that is how I describe this salad. I love to make cabbage salad because I very much enjoy its crunchy texture, also, it stays crunchy even after 2 days in the fridge which makes it a great salad to make ahead of time. Very simple to put together, it’s hardly a recipe. The variations on it are endless, I sometimes add raw beets or shaved fennel instead of celery. Nuts and herbs are also a great addition. With that being said, there is something I love about the combination of these three vegetables, specially the celery. It completely brightens the salad and gives it a nice almost refreshing aftertaste. Also, the toasted cumin perfumes everything so nicely, it just leaves you wanting more. This is a good recipe to have, specially if you like to grill, this salad pairs well with both meat and fish. 


1 small head of red cabbage, finely shredded

2 large carrots, peeled and shredded

1 stack of celery, finely chopped

For the dressing:

½ tablespoon of cumin seeds

⅓ cup olive oil

the juice of 1 lemon

salt and pepper to taste

In a large bowl, combine the shredded cabbage, carrots and celery, mix well. Place a cast iron skillet (or a heavy skillet) on your stove, over medium heat. Add the cumin and toast it, it’s ready once it releases its aroma which doesn’t take very long. Finely grind the cumin. In a mixing bowl, add the olive oil, lemon juice, toasted cumin salt and pepper, whisk well to emulsify. Add the dressing to the salad and mix well until everything is well coated.

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