Serves 8 to 10
Toast the caraway seeds in a dry skillet over medium heat, stirring frequently, until fragrant, about 3 minutes.
It is important to salt the shredded cabbage to remove excess water before dressing it. Allowing the salted cabbage to sit for at least one hour drained off most of the liquid.
After step 1, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper-lock bag for 24 hours.
INGREDIENTS
· 1 medium head green cabbage, quartered, cored, and shredded (12-14 cups)
· 2 carrots peeled and shredded on box grater
· 1 small onion, shredded on box grater
· 1 ½ teaspoons salt
· ¾ cup mayonnaise
· 2 tablespoons white vinegar
· 1 teaspoon Dijon mustard
· 1 teaspoon sugar
· ¼ teaspoon pepper
· 1 teaspoon caraway seeds, toasted (see note above)
INSTRUCTIONS
· 1. SALT CABBAGE Toss cabbage, carrot, onion, and salt in colander set over bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, and dry well with paper towels.
·
· 2. DRESS SLAW Whisk mayonnaise, vinegar, sugar, pepper, mustard, and caraway seeds in large bowl. Stir in cabbage mixture and refrigerate until chilled, at least 30 minutes. Season with salt and pepper to taste and serve. (Coleslaw can be refrigerated in airtight container for 2 days.)
BEST WAY TO SHRED CABBAGE
1. Cut the cabbage into quarters, then trim away and discard the solid core.
2. Separate the cabbage into small stacks of leaves that flatten when pressed.
3. Cut each stack of cabbage leaves into 1/4-inch strips.
2. Separate the cabbage into small stacks of leaves that flatten when pressed.
3. Cut each stack of cabbage leaves into 1/4-inch strips.
