Green Cabbage Coleslaw

Green Cabbage Coleslaw

by 44 people

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Makes: 8 to 10 servings

Prep: 15 mins

Cook: 3 mins

  • 2 pounds green cabbage, cored and shredded
  • 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)
  1. In a large bowl, toss the cabbage with 1 tbsp. salt. Cover with ice water; refrigerate for 1 hour.
  2. 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.
  3. 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.