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Nutrition Facts
Serving Size 1 servings 203g Recipe makes 6 servings)
Calories 134
Calories from Fat 62		(46%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 185mg		7%
Potassium 439mg		12%
Total Carbohydrate 18.0g		5%
	Dietary Fiber 4.1g	16%
	Sugars 8.6g
Protein 2.6g		5%
how is this calculated?

Creamy New York Deli Coleslaw

Recipe #356288 | 15 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Sharon123
Feb 17, 2009

You may sustitute celery seeds for the caraway seeds if you like. Adapted from The America's Test Kitchen Family Cookbook, that I just got for my birthday!

6 -8 servings (change servings and units)

Ingredients

6-7 cups green cabbage, cored, shredded
6-7 cups red cabbage, cored, shredded (or use all red or all green)
salt
2 teaspoons caraway seeds (or celery seeds)
1/2 cup mayonnaise
2 tablespoons white vinegar
1 teaspoon dijon-style mustard
1 teaspoon sugar
pepper
2 carrots, peeled and grated
1 small sweet onion, minced

Directions

1
Toss the cabbage with 1 teaspoons salt and let sit in a colander for at least 1 hour or up to 4 hours.
2
Meanwhile, toast the caraway seeds in a small skillet over medium heat until fragrant, about 3 minutes.
3
Rinse the cabbage and pat dry with paper towels.
4
Whisk the toasted caraway seeds, mayonnaise, vinegar, mustard, sugar, and 1/4 teaspoons pepper together in a large bowl.
5
Add the cabbage, carrots, and onion and toss.
6
Chill for at least 1 hour before serving.
7
Season with salt and pepper to taste. Enjoy!
8
Note:.
9
The coleslaw can be prepared, covered and chilled a day in advance. Before serving, freshen the salad with a spoon of mayonnaise and a dash of vinegar. Season with salt and pepper to taste.

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Featured Reviews for This Recipe

From: Andi of Longmeadow Farm

On Mar 5, 2009

We loved this coleslaw, and knowing the base comes from "America's Test Kitchen" via Sharon, I knew this had to be spectacular. And it is! I used both celery seeds & caraway seeds, each lending their own unique flavor to this dish. I halved this recipe (easy to do) and followed this exactly. I also loved the use of onion, and I added some green onion to the top, as I some out from another recipe. Ummm....good! I wouldn't change a thing about this coleslaw, absolutely delicious! Thanks, Sharon!

1 person found this review helpful

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From: free-free

On Mar 20, 2009

Delish!!-I made sort of 1/2 batch...had about 8 cups of all green cabbage...so used the eyeballs to grate carrot and onion with "microplane" zester...used a homemade vegan-mayo-ishy with all the rest of the suggested mix-ins, including the fabulous caraway seeds (LOVE-YUM! )...I made it to go with mr. free-free's left-over corned beef from St Patrick's Day and as a prelude for a batch of cultured cabbage I am working on...(the first hour is the same prep)- HUGE HIT!! Thanks again Sharon!

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From: Mainely Debbie

On Mar 8, 2009

I loved this recipe. I'm so glad you posted it, I had a coleslaw recipe using caraway seeds that I lost. I used 1 bag of preshredded coleslaw mix, did not toast caraway seeds, used 1 cup of mayonnaise, 2 tbl. vinegar, 1 tsp. dijon mustard, 2 tsp. sugar, 2 tsp. caraway seeds and 1 small onion sliced on a mandolin and let the slaw stay in refrigerator for 24 hours. It was nice and creamy and delicious!!!............Debbie

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