Carrot and Cabbage Coleslaw

This vinegar-forward coleslaw features both purple and green cabbage, along with
finely-shredded carrots and a few red onions. A small quantity of added celery and
caraway seeds add some textural variation and interesting flavors to the finished
coleslaw.

The following recipe makes slightly under four cups of finished coleslaw, as the
shredded cabbage and carrots shrink down after being salted and drained of some
of their liquid.

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Carrot and Cabbage Coleslaw

This vinegar-forward coleslaw features both purple and green cabbage, along with

finely-shredded carrots and a few red onions. A small quantity of added celery and

caraway seeds add some textural variation and interesting flavors to the finished

coleslaw.

The following recipe makes slightly under four cups of finished coleslaw, as the

shredded cabbage and carrots shrink down after being salted and drained of some

of their liquid.

Ingredients

• 2 cups green cabbage (sliced as finely as possible)
• 2 cups purple cabbage (sliced as finely as possible)
• 1 cup shredded carrots
• 1 tsp Kosher salt
• ¼ red onion (finely sliced)
• 2 Tbsp white wine vinegar
• 1 Tbsp apple cider vinegar
• ½ tsp celery seeds
• ½ tsp caraway seeds (lightly toasted)
• 6 Tbsp ¼ cup + 2 Tbsp mayonnaise
• 2 tsp whole-grain mustard
• 3 tsp white granulated sugar
• ¼ cup parsley 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.