This recipe first ran in the May 2000 issue of Yankee, a submission from a reader named Mary Connelly Benway, whose mother made it for her brood of 10 children. “My mother has always been, and still is, the best cook I know,” she wrote. “By preparing these favorite dishes in my own kitchen for more than 20 years, I have managed to convince my husband that I am a pretty good cook—a tribute to her.” We love the way this classic coleslaw manages to be sweet, savory, tangy, and creamy all in a single bite.
Yield: 6 to 8 servings
Preparation Time: 30 minutes
Start to Finish Time: 30 minutes
- 3-1/2 cups finely shredded green or purple cabbage
- 2 large carrots, peeled and grated
- 1 green pepper, finely chopped
- 1/2 cup mayonnaise
- 1 small white or sweet onion, grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon white or cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon mustard powder
- 1 teaspoon whole caraway seeds
- Kosher or sea salt and freshly ground black pepper, to taste
In a large bowl, toss together cabbage, carrots, and green pepper. In a small bowl, whisk together remaining ingredients. Pour dressing over vegetables and toss well. Let sit at least 20 minutes before serving.
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