Recipe: Caraway Coleslaw
Spring (or “early summer” for us in the South) is finally here! Chilly nights spent cozied up by the fireplace are giving way to sunny afternoons spent by the poolside. And what better way to usher in the return of the blazing South Georgia sun than with a backyard barbeque? Nothing screams family, friends, and fun quite like grilling out and swimming around.
This quick and easy coleslaw recipe is cold, creamy, and the perfect complement to spicy barbequed chicken or ribs. You can even use it as a delicious topper to elevate your pulled pork sandwiches or to add some zest and color to a basic hamburger.
Prep Time: 15 minutes
Inactive: 10 minutes
Cook Time: 5 minutes
½ cup mayonnaise
½ cup sour cream
1 teaspoon Dijon mustard
3 tablespoons apple cider vinegar
2 teaspoons caraway seeds
1 tablespoon mustard seeds
Kosher salt and freshly ground pepper
4 cups shredded green cabbage
2 cups shredded red cabbage
½ sweet onion, thinly sliced
2 carrots, grated
- 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.
(Recipe from foodnetwork.com.)
Helpful Hint: Homemade is always best, but if you’re in a real time crunch, you can substitute a bagged, pre-shredded coleslaw mix for all the vegetables listed.
Health Life – March-April 2017
The Perfect Slaw for Your Backyard BBQ
Written by: Anna Limoges