This vinegar-forward coleslaw features both purple and green cabbage, along withfinely-shredded carrots and a few red onions. A small quantity of added celery andcaraway seeds add some textural variation and interesting flavors to the finishedcoleslaw.The following recipe makes slightly under four cups of finished coleslaw, as theshredded cabbage and carrots shrink down after being salted and drained of someof their liquid.
Ingredients
2cupsgreen cabbage(sliced as finely as possible)
2cupspurple cabbage(sliced as finely as possible)
1cupshredded carrots
1tspKosher salt
¼red onion(finely sliced)
2Tbspwhite wine vinegar
1Tbspapple cider vinegar
½tspcelery seeds
½tspcaraway seeds(lightly toasted)
6Tbsp¼ cup + 2 Tbsp mayonnaise
2tspwhole-grain mustard
3tspwhite granulated sugar
¼cupparsley leaves(finely minced)
Kosher salt & freshly-ground black pepper(to taste)
Instructions
Slice the cabbage as finely as possible, and add it to a large mixing bowl.
Shred 1 cup of carrots on a box grater, and add the shredded carrots to the mixingbowl.
Add the Kosher salt to the vegetables, and mix with clean hands until the salt isevenly distributed throughout the vegetables.Wait for fifteen minutes.
Use clean hands to squeeze the liquid out from the salted vegetables.
Drain the excess water from the cabbage and carrots.
In a medium-sized mixing bowl, combine the sliced red onion with the white winevinegar and the apple cider vinegar.
Allow the sliced red onions to sit in the vinegar for five minutes.
Add the celery seeds and the toasted caraway seeds, and mix to combine.
Combine this red onion and vinegar mixture with the mayonnaise, whole-grainmustard, and white granulated sugar, and stir to mix well.
Mix this mayonnaise-based dressing and onions in with your drained vegetablesfrom earlier, making sure to distribute the dressing to evenly coat the vegetables.
Add the minced parsley, and mix until evenly combined.
Taste, and season with additional Kosher salt and freshly-ground black pepper.
Chill covered in the refrigerator until ready to serve.
Notes
You make this in advance of serving and store it covered in the fridge. Just remember to stir it up before you serve it, as the vegetables have a tendency to release a bit more liquid as they rest overnight.