Quick Cumin Cabbage Salad

• 1 pound red cabbage (one small head, cored), very thinly sliced
• 2 tablespoons neutral oil, like canola
• 1 teaspoon dried cumin seeds
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar
• juice of one lime, about 2 teaspoons
• 1/3 cup roasted, shelled, unsalted pumpkin seeds

1. Place the cabbage in a large serving bowl.
2. Heat the oil over medium-high in a small, heavy-bottomed pan. When the oil is hot, lower the heat to medium, carefully add the cumin seed, and infuse the oil, for about a minute. Take care not to let the seeds or oil burn, which can happen quickly.
3. Carefully pour the oil and cumin seeds over the cabbage-- a little splattering might occur. Toss everything together.
4. Add the rest of the ingredients, and toss to combine thoroughly. Serve at room temperature.

red cabbage, neutral oil, cumin seeds, kosher salt, freshly ground black pepper, sugar, lime

Taken from food52.com/recipes/7893-quick-cumin-cabbage-salad (may not work)