Deli Coleslaw Recipe
Posted in Slaws on Mar 06,2010 |
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“It’s palatable and yummy!”
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INGREDIENTS
6 – 7 cups green cabbage, cored, shredded
6 – 7 cups red cabbage, cored, shredded
Salt
2 teaspoons caraway seeds
1/2 cup low fat mayonnaise (we used Low Fat Hellmans)
2 tbsp. white vinegar
1 tsp. dijon-style mustard
1 tsp. sugar
Fresh ground pepper
2 carrots, peeled and grated
1 small sweet onion, minced |
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DIRECTIONS
Toss the cabbage with 1 teaspoons salt and let sit in a colander for at least 1 to 4 hours.
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 this with salt and pepper to taste.
NOTE: Use celery seeds, if you do not like caraway. Also you can use all green or all red cabbage.
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