Classic 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.




It would be terribly unpatriotic not to have coleslaw at a Fourth of July barbecue. And since I am a true American and I have also been looking for an excuse to use this completely adorable little ceramic cabbage bowl my mom gave me for months now, I made some.

Thanks to my awesome hand-held mandoline by Kyocera (don't they make cell phones or something? I still have not adjusted to the way these multinational corporations produce all sorts of totally incongruous products...), it was a breeze. Never before has cabbage been so thinly sliced with such ease (at least not in my house). It actually made a somewhat tedious task feel fun. At roughly $20 a pop, this little gem of a kitchen tool is well worth the price.

This coleslaw was the simplest, quickest part of my July 4th feast. It took all of 10 minutes to assemble using a mix of paper thin slices of red and green cabbages, onion, and carrots that I dressed in a tasty mixture of apple cider vinegar, mayonnaise, salt and pepper.

I think coleslaw's unique mix of crunchy, creamy, sweet and savory is pretty rad. Plus this bowl is beyond adorable...


1 servings


Sunday, July 10, 2011 - 4:48pm


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