Iceberg Slaw
Make this slaw just before serving so that the lettuce is as crisp as possible.
Photo: James Oseland
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
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.
SERVES 4 – 6
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