Caraway Coleslaw With Citrus Mayonnaise Recipes

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.

CARAWAY COLESLAW

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, mustard and vinegar. In a dry skillet over medium heat, toast the caraway and mustard seeds until fragrant, 2 to 3 minutes. Add to the dressing, season with salt and pepper and stir well.
• Add the green and red cabbage, onion and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the vegetables. Cover and set aside at least 10 to 15 minutes or refrigerate up to 2 days.
• Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

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.

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.

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.

CARAWAY COLESLAW WITH CITRUS MAYONNAISE

Steps:

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

COLESLAW WITH POPPY SEED DRESSING

Steps:

• In a large bowl, combine cabbage, carrots and green onions. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, top with sunflower kernels.

COLESLAW WITH CARAWAY AND RAISINS

Steps:

• In a large bowl, whisk sour cream, vinegar, caraway seeds, 1/2 teaspoons of salt and 1/4 teaspoons of pepper.
• Add the cabbage, scallions, carrots and raisins. Toss well and serve.