Deli-Style Cole Slaw Recipe #380202
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.
1¼ hours | 1¼ hours prep
SERVES 8 -10
- 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
- Toss cabbage, onion, carrot (if using) and salt in a colander set over a bowl; let stand until wilted, about an hour.
- Rinse cabbage mixture with cold water and dry thoroughly.
- Whisk together mayonnaise, sour cream, vinegar, sugar, pepper, pickles, mustard and caraway seeds.
- Stir in cabbage and refrigerate until serving, at least 2 hours.
- Can be stored for 2 days.
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5 stars