Green Cabbage Coleslaw
2 pounds green cabbage, cored and shredded (1 medium head)
Salt and pepper
1 teaspoon caraway seeds
2/3 cup mayonnaise
2 tablespoons white vinegar
1 clove garlic, grated
1 teaspoon dijon mustard
2 carrots, grated (1 cup)
In a large bowl, toss the cabbage with 1 tbsp. salt. Cover with ice water; refrigerate for 1 hour.
Meanwhile, in a small skillet, lightly toast the caraway seeds over low heat until fragrant, about 3 minutes. In a bowl, whisk together the mayonnaise, vinegar, garlic, mustard and 1/2 tsp. pepper.
Drain the chilled cabbage well, then squeeze in a kitchen towel to absorb any excess moisture; return it to the large bowl. Stir in the carrots and toasted caraway seeds. Add the dressing and stir well; serve cold.