Best Caraway Coleslaw Recipes

CARAWAY COLESLAW WITH CITRUS MAYONNAISE

Steps:

• Place cabbage in a colander over a plate. Sprinkle with sugar and salt; toss to coat. Let stand 1 hour., In a small bowl, whisk the dressing ingredients until blended. Rinse cabbage and drain well; place in a large bowl. Add dressing; toss to coat. Refrigerate, covered, overnight.

CARAWAY COLESLAW

Steps:

• In a large mixing bowl, add the vinegar, salt and sugar. Mix until sugar is dissolved.
• Add caraway seeds and let sit for a few minutes.
• Whisk in the mayo until smooth.
• Add the cabbage and toss to coat evenly.
• Let sit in the fridge for at least 1 hour before serving.

AUNTIE'S CARAWAY COLESLAW

Steps:

• Combine the cabbage, carrot, caraway seeds and parsley in a medium salad bowl. Whisk the dressing ingredients together in a small bowl. Drizzle the dressing over the coleslaw mix, then season with salt and black pepper to your taste, and toss well.

CLASSIC COLESLAW WITH CARAWAY

Steps:

• If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a large bowl whisk together the Greek or stained yogurt, mayonnaise, vinegar, sugar, salt and pepper. Add coleslaw mix and caraway seeds and toss to coat.
• Excellent source of: Vitamin A and Vitamin C.

BEST CARAWAY COLESLAW

Steps:

• 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.