Shelly's Recipe

CREAMY NEW YORK DELI COLESLAW

Category: Slaws

1 head red cabbage or green cabbage, (2 lbs), cored and shredded (12 to 14 cups)
1 tsp salt
1/2 tsp caraway seeds or celery seeds
1/2 cup mayonnaise
2 tbsp white vinegar
1 tsp Dijon mustard
1 tsp sugar
Ground black pepper
2 carrots, peeled and grated
1 small onion, minced

Toss the cabbage with 1 tsp salt and allow to sit in a colander for at least 1 hour or up to 4 hours. Meanwhile, toast the caraway seeds in a small skillet over medium heat until fragrant, about 3 minutes. Rinse the cabbage, then pat thoroughly dry with paper towels. Whisk the toasted caraway seeds, mayonnaise, vinegar, mustard, sugar, and 1/4 tsp pepper together in a bowl large enough to hold the salad. Add the cabbage, carrots, and onion and toss. Chill for at least 1 hour before serving. Season with salt and pepper to taste. Serves 6 to 8

To Make Ahead: Coleslaw can be prepared, covered, and refrigerated a day in advance. Before serving, freshen the salad with a spoonful of mayonnaise and a dash of vinegar. Season with salt and pepper to taste.