Creamy New York Deli Coleslaw - cooking recipe

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
Preparation
    Toss the cabbage with 1 teaspoons salt and let sit in a colander for at least 1 hour or up to 4 hours.
    Meanwhile, toast the caraway seeds in a small skillet over medium heat until fragrant, about 3 minutes.
    Rinse the cabbage and pat dry with paper towels.
    Whisk the toasted caraway seeds, mayonnaise, vinegar, mustard, sugar, and 1/4 teaspoons pepper together in a large bowl.
    Add the cabbage, carrots, and onion and toss.
    Chill for at least 1 hour before serving.
    Season with salt and pepper to taste. Enjoy!
    Note:.
    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.

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