Classic Creamy Coleslaw for Labor Day

August 27, 2012

This recipe for creamy coleslaw from The Garden of Eating is a must-have Labor Day side dish.  By this time you are getting ready for your annual Labor Day barbecue and in the process of planning the menu.  If you are sticking with the classics this year, this coleslaw is as good as it gets- crunchy, creamy, and absolutely delicious. 

Creamy Coleslaw


1/2 head small red cabbage, rinsed with outer leaves and stem removed
1/2 head small green cabbage, rinsed with outer leaves and stem removed (or you can just
1 large carrot, peeled
1 small onion, peeled or 4 scallions, rinsed with tops and roots cut off
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon caraway seeds
1 tablespoon sugar or honey
1/2 teaspoon sea salt
Using a mandoline or a sharp knife, thinly slice the cabbage, carrot and onion or scallions and place in a medium-sized bowl.
Mix the remaining ingredients (vinegar, mayo, mustard, caraway, sugar, salt and pepper) together and stir well to make a smooth dressing - you'll want to mix it until you're sure that the sugar and salt are fully dissolved. Toss the veggies with dressing, making sure everything is well-coated, and serve.

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