Toasted Cumin-Celery Seed Coleslaw

• 1 teaspoon cumin seeds
• 1 teaspoon celery seeds
• 1 cup mayonnaise
• 2 tablespoons white wine vinegar
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 large cucumber, peeled
• 1 medium-size green cabbage, finely shredded*

1. Cook cumin and celery seeds in a hot nonstick skillet over medium-high heat, stirring constantly, 2 minutes or until seeds are toasted.
2. Place seeds in a large bowl; whisk in mayonnaise and next 3 ingredients.
3. Halve cucumber lengthwise; seed and cut into 3/4-inch-thick slices. Place cucumber and cabbage in bowl with dressing; toss to coat. Cover and chill 4 hours. Serve coleslaw with a slotted spoon.
4. *2 (10-ounce) packages finely shredded cabbage may be substituted.

cumin seeds, celery seeds, mayonnaise, white wine vinegar, salt, ground red pepper, cucumber, green cabbage

Taken from www.myrecipes.com/recipe/toasted-cumin-celery-seed-coleslaw (may not work)