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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Coleslaw Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. green cabbage, cored and shredded
Salt and pepper
Ice water
1 tsp. caraway seeds
2/3 cup mayonnaise
2 Tbs.. white vinegar
1 clove garlic, grated
1 tsp. dijon mustard
2 carrots, grated (1 cup)
Directions:
Directions:
1. In a large bowl, toss the cabbage with 1 tbsp. salt. Cover with ice water; refrigerate for 1 hour.
2. Meanwhile, in a small skillet, lightly toast the caraway seeds over low heat until fragrant, about 3 minutes. In a bowl, whisk together the mayonnaise, vinegar, garlic, mustard and 1/2 tsp. pepper.
3. Drain the chilled cabbage well, then squeeze in a kitchen towel to absorb any excess moisture; return it to the large bowl. Stir in the carrots and toasted caraway seeds. Add the dressing and stir well; serve cold.
Personal Notes:
Personal Notes:
Great with pulled pork sandwiches!

 

 

 

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