Cabbage Salad With Toasted Coriander And Cumin Mayonnaise

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 3 cups thinly shredded savoy cabbage
• 2 cups thinly shredded red cabbage
• 1 large egg yolk
• 2 tablespoons apple cider vinegar, or more to taste
• 1 shallot lobe, minced
• 1 tablespoon thinly sliced chives
• Sea salt and ground black pepper
• 1 1/4 cups vegetable oil

1. In a small skillet over high heat (or in a microwave oven at full power), toast coriander seeds and cumin seeds just until fragrant.
2. Grind together using a mortar and pestle, and set aside.
3. In a large bowl, combine savoy cabbage and red cabbage, and set aside.
4. Prepare mayonnaise: In a small bowl, whisk together egg yolk, vinegar, shallot, chives, reserved coriander and cumin and large pinches of salt and pepper.
5. Beginning a drop at a time, whisk in oil.
6. As it emulsifies, add oil a little faster, in a slow steady stream.
7. When mixture is thick, whisk in more vinegar to taste; mayonnaise should be highly seasoned.
8. Fold 1/3 cup mayonnaise into cabbage.
9. There should be enough to coat cabbage generously; add more if necessary.
10. Cover, and refrigerate for at least an hour.
11. Before serving, adjust seasonings, adding more salt or vinegar as needed.

coriander seeds, cumin seeds, cabbage, red cabbage, egg yolk, apple cider vinegar, shallot, chives, salt, vegetable oil

Taken from cooking.nytimes.com/recipes/7624 (may not work)