Quantcast
Recipe for Mom's Caraway Coleslaw | Almanac.com

Mom's Caraway Coleslaw

Photo Credit
Sam Jones/Quinn Brein
Yield
6 to 8 servings
Category
Course
Special Considerations
Preparation Method
Credit
Mary Connelly Benway
Print Friendly and PDF

We love the way this classic coleslaw manages to be sweet, savory, tangy, and creamy all in a single bite! Try it on pulled pork sandwiches or as a side to fried fish.

Ingredients
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
Instructions

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.

About The Author

The Almanac Chefs

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!