Iceberg Slaw

Name: Iceberg Slaw
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 tsp. cracked coriander seeds; 6 tbsp. extra-virgin olive oil; 2 tbsp. apple cider vinegar; 2 tsp. honey; 1 tsp. dijon mustard; Kosher salt and freshly ground black pepper, to taste; 2 medium carrots, julienned; 1 ⁄ 2 head iceberg lettuce, cored, halved, and thinly sliced; 1 ⁄ 4 red onion, thinly sliced

Serves
serves 4-6

JAMES OSELAND

Make this slaw just before serving so that the lettuce is as crisp as possible.

Ingredients

2 tsp. cracked coriander seeds
6 tbsp. extra-virgin olive oil
2 tbsp. apple cider vinegar
2 tsp. honey
1 tsp. dijon mustard
Kosher salt and freshly ground black pepper, to taste
2 medium carrots, julienned
¹⁄₂ head iceberg lettuce, cored, halved, and thinly sliced
¹⁄₄ red onion, thinly sliced

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Instructions

Step 1

Put coriander into a 10" skillet over medium heat; toast, swirling, about 2 minutes. Transfer coriander to a medium bowl; whisk in oil, vinegar, honey, and mustard to make a smooth vinaigrette. Season with salt and pepper. Add carrots, lettuce, and onions and toss. Serve immediately.

Put coriander into a 10" skillet over medium heat; toast, swirling, about 2 minutes. Transfer coriander to a medium bowl; whisk in oil, vinegar, honey, and mustard to make a smooth vinaigrette. Season with salt and pepper. Add carrots, lettuce, and onions and toss. Serve immediately.