This is my take on a Thomas Keller recipe from a recent Bon Appetit (I didn't have all of the required ingredients but it still came out nicely):
1 medium/small head of green cabbage thinly sliced
1 carrot coarsely grated
1 large pear (or two small pears) julienned
2 tsp of kosher or sea salt
1/4 tsp EACH of caraway seeds, celery seeds and cumin seeds
1/2 cup mayo
2 tbsp buttermilk
2 tbsp sour cream
2 tbsp sherry vinegar
1 tbsp of honey
1) combine first 4 ingredients in a large bowl, toss well.
2) stir caraway, celery and cumin seeds in a pan over medium heat for a few minutes until fragrant.
3) transfer seeds to a blender or food processor and mix well with the mayo, buttermilk, sour cream, sherry vinegar and honey.
4) pour dressing on the cabbage mixture and toss to coat.
This salad went extremely well with my wild mushroom swiss cheese turkey burgers last night (also served sliced tomatoes with olive oil, balsamic & shaved parmesan).
Chimichimi
1 medium/small head of green cabbage thinly sliced
1 carrot coarsely grated
1 large pear (or two small pears) julienned
2 tsp of kosher or sea salt
1/4 tsp EACH of caraway seeds, celery seeds and cumin seeds
1/2 cup mayo
2 tbsp buttermilk
2 tbsp sour cream
2 tbsp sherry vinegar
1 tbsp of honey
1) combine first 4 ingredients in a large bowl, toss well.
2) stir caraway, celery and cumin seeds in a pan over medium heat for a few minutes until fragrant.
3) transfer seeds to a blender or food processor and mix well with the mayo, buttermilk, sour cream, sherry vinegar and honey.
4) pour dressing on the cabbage mixture and toss to coat.
This salad went extremely well with my wild mushroom swiss cheese turkey burgers last night (also served sliced tomatoes with olive oil, balsamic & shaved parmesan).
Enjoy!