Cabbage Salad With Toasted Coriander And Cumin Mayonnaise

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
659
FAT
228%
CHOL
23%
SOD
4%

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Ingredients for 4 servings

1 1/4 cups vegetable oil

1 teaspoon cumin seeds

1 shallot lobe, minced

3 cups thinly shredded savoy cabbage

Sea salt and ground black pepper

2 cups thinly shredded red cabbage

1 teaspoon coriander seeds

2 tablespoons apple cider vinegar, or more to taste

1 large egg yolk

1 tablespoon thinly sliced chives

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