by Maria Zizka
1 teaspoon caraway seeds
1½ teaspoons mustard seeds
2 tablespoons extra-virgin olive oil
2 small cloves garlic, peeled
¼ cup crème fraîche
2 tablespoons freshly squeezed lemon juice
2 green apples
¾ pound wedge of green cabbage (about ½ small cabbage)
Kosher salt and freshly ground black pepper
Combine the caraway, mustard seeds, and 1 tablespoon of the olive oil in a small skillet set over medium heat. Cook, swirling often, until the first mustard seed pops. As soon as it does, turn off the heat and cover the skillet with a larger skillet or a heat-safe plate. The mustard seeds will continue to pop for a few minutes. When they stop popping, transfer the mixture to a small bowl.
Smash the garlic and ½ teaspoon salt into a smooth paste, then add it to the bowl with the mustard seed mixture. Whisk in the crème fraîche, ¼ teaspoon salt, 1 tablespoon of the lemon juice, and the remaining 1 tablespoon olive oil.
Cut out the core of the apples, but leave the apples unpeeled. Slice into matchsticks and place in a large bowl. Toss in the remaining 1 tablespoon lemon juice to keep the cut apples from turning brown. Cut out the cabbage core, then slice the cabbage leaves into very thin ribbons and add them to the bowl. Pour in the dressing. Using your hands, toss well to coat. Grind lots of black pepper over the slaw, and serve.
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