Cabbage And Caraway Slaw Recipes

Steps:

• Combine the cabbage, carrot, caraway seeds and parsley in a medium salad bowl. Whisk the dressing ingredients together in a small bowl. Drizzle the dressing over the coleslaw mix, then season with salt and black pepper to your taste, and toss well.

Steps:

• In a bowl whisk together vinegar, oil, and salt and pepper to taste. Add scallion, caraway, and cabbage and toss well.

Steps:

• 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.
• Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

Steps:

• Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside.
• In a large bowl, combine beets, cabbage, and carrots. Drizzle dressing over vegetables, and toss until combined. Serve chilled or at room temperature.

Steps:

• Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.

Steps:

• In a small skillet over medium heat, toast caraway seeds, swirling skillet, until seeds are fragrant and beginning to crackle, 2 to 3 minutes; remove from skillet and set aside.
• In a small bowl, whisk together vinegar, mustard, and oil until dressing is smooth. Season with salt and pepper.
• In a large bowl, combine cabbage, apples, and caraway seeds. Add dressing to taste, and toss to combine. Serve.