Cabbage & Carrot Stir-Fry with Toasted Cumin & Lime

Serves 6
from Fine Cooking January 2007

This dish can be served warm or cold (like cole slaw). I served it cold at the squadron. It can also be used as a filling for enchiladas--although I haven't ops tested that one yet?!?

1 1/2 teaspoon cumin seeds
2 Tablespoons canola oil (I use grapeseed oil instead)
a few drops of chili oil if you have some (my addition)--chili oil is available at Trader Joe's
1/2 teaspoon freshly cracked peppercorns
1/2 jalapeno or serrano, finely chopped
6 cups thinly sliced green cabbage (about 2/3 of a medium cabbage)--I use a cheapy "mandoline" from Pampered Chef to do this step but you can also use a food processor
2 cups julienned or grated carrots
2 1/2 teaspoons kosher salt; more to taste
1 1/2 teaspoons granulated sugar or honey
1/2 cup loosely packed fresh cilantro sprigs, finely chopped
3 Tablespoons fresh lime juice (I wish I'd cut this back to 1 or 2 Tablespoons but it's obviously your preference)

Toast the cumin seeds in a small skillet over medium-high heat, stirring frequently, until deeply browned and beginning to smoke, 3-5 minutes. Transfer to a bowl to cool and then pulse in your blender or spice grinder until you have a fine powder.

Heat the grapeseed and chili oils with the coriander and peppercorns in a large skillet on your biggest burner (or in a wok if you have one). Add the jalapeno and cook until sizzling and just starting to soften, 1 minute. Then add in the cabbage and carrots. Cook, stirring occasionally, until the cabbage has wilted yet is still al dente, 3-4 minutes. Stir in the freshly ground cumin, salt, and sugar and cook for 30 seconds more. Stir in the cilantro and lime juice and taste for seasoning.