Creamy New York Deli Coleslaw |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
|
You may sustitute celery seeds for the caraway seeds if you like. Adapted from The America's Test Kitchen Family Cookbook, that I just got for my birthday! Ingredients:
6 -7 cups green cabbage, cored, shredded |
6 -7 cups red cabbage, cored, shredded (or use all red or all green) |
salt |
2 teaspoons caraway seeds (or celery seeds) |
1/2 cup mayonnaise |
2 tablespoons white vinegar |
1 teaspoon dijon-style mustard |
1 teaspoon sugar |
pepper |
2 carrots, peeled and grated |
1 small sweet onion, minced |
Directions:
1. Toss the cabbage with 1 teaspoons salt and let sit in a colander for at least 1 hour or up to 4 hours.
2. Meanwhile, toast the caraway seeds in a small skillet over medium heat until fragrant, about 3 minutes.
3. Rinse the cabbage and pat dry with paper towels.
4. Whisk the toasted caraway seeds, mayonnaise, vinegar, mustard, sugar, and 1/4 teaspoons pepper together in a large bowl.
5. Add the cabbage, carrots, and onion and toss.
6. Chill for at least 1 hour before serving.
7. Season with salt and pepper to taste. Enjoy!
8. Note:.
9. The coleslaw can be prepared, covered and chilled a day in advance. Before serving, freshen the salad with a spoon of mayonnaise and a dash of vinegar. Season with salt and pepper to taste.
|
|