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Nutrition Facts
Serving Size 1 (162g) Recipe makes 8 servings
Calories 109
Calories from Fat 59		(54%)
Amount Per Serving		%DV
	Total Fat 6.6g	10%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 838mg		34%
Potassium 313mg		8%
Total Carbohydrate 12.2g		4%
	Dietary Fiber 2.9g	11%
	Sugars 6.6g
Protein 2.2g		4%
detailed view... how is this calculated?

Deli-Style Cole Slaw

Recipe #380202 | 1¼ hours | 1¼ hours prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Ice Cool Kitty
Jul 4, 2009

A variation of a BBQ mainstay. A basic creamy cole slaw with the addition of dill pickles, a touch of mustard, and caraway seeds. Adapted from Cook's Country.

SERVES 8 -10 (change servings and units)

Ingredients

1 medium green cabbage, cored and shredded
1/2 small onion, shredded on a box grater
1 carrot, peeled and grated (optional)
2 teaspoons salt
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon white vinegar
2 teaspoons sugar
1/4 teaspoon fresh ground black pepper
1/2 cup kosher dill pickle, finely chopped
2 teaspoons Dijon mustard
1/2 teaspoon caraway seed

Directions

1
Toss cabbage, onion, carrot (if using) and salt in a colander set over a bowl; let stand until wilted, about an hour.
2
Rinse cabbage mixture with cold water and dry thoroughly.
3
Whisk together mayonnaise, sour cream, vinegar, sugar, pepper, pickles, mustard and caraway seeds.
4
Stir in cabbage and refrigerate until serving, at least 2 hours.
5
Can be stored for 2 days.

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Featured Reviews for This Recipe

From: *Parsley*

On Aug 6, 2009

Creamy and tangy! I loved the caraway seeds! The amounts of pickles and caraway may seem like a lot, but they kind of disappear out of site when you mix this up; you can't see them really well, but the flavor is there. I used preshredded cabbage/carrot mix to save on prep time. Thanx for a great slaw!

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From: 2Bleu (Bird&Buddha)

On Aug 2, 2009

This is a nice variation of regular slaw. We felt as a stand-alone slaw, it's only 3 stars, but when accompanied with a deli pastrami on rye, it truly compliments the sandwich and they are a perfect match. We would add more sugar next time though, as we like our slaw a bit sweeter and it would help take out some of the tanginess of the onions and mustard. Overall a great recipe and worth trying.