Green Cabbage Coleslaw

  • 2 pounds green cabbage, cored and shredded (1 medium head)

  • Salt and pepper

  • Ice water

  • 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.



Credit to: https://www.rachaelraymag.com/recipe/green-cabbage-coleslaw

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