Shelly's Recipe

COLESLAW

Category: Recipes

For Coleslaw
3 lbs green cabbage, cored and finely shredded
1 1/2 lbs red cabbage, cored and finely shredded
1/2 cup sugar

Place the green and red cabbage in a large bowl and toss with the
1/2 cup sugar

For Dressing
1 tsp caraway seeds
1 tsp celery seeds
1/2 cup water
1 cup mayonnaise
1/2 cup heavy cream
1 tbsp sugar
1/3 cup minced red onion
2 garlic cloves, preferably grated on a Mircoplane grater
3 tbsp apple cider vinegar
1 tbsp freshly squeezed lemon juice
1 tsp kosher salt, plus additional for seasoning as needed
1/2 tsp cayenne pepper, plus additional as needed
1/2 tsp finely ground fresh black pepper, plus additional as needed

1 large carrot, coarsely shredded, about 1 1/4 cups
1 large Granny Smith apple, peeled and cut into 1/4-inch matchsticks, about 1 1/2 cups
1/4 cup coarsely chopped flat-leaf parsley

Place the caraway and celery seeds in a small dry skillet over medium-high heat until fragrant, about 20 seconds. Remove from the heat, pour in the water, and let cool completely.

Combine all the remaining dressing ingredients in a blender or in a bowl using an immersion/stick blender. Pour in the seeds
and their liquid and blend until smooth.

In a large bowl toss to combine the carrot, apple, and parsley with the cabbage. Pour in the dressing gradually, tossing to combine; you may not need all of the dressing. Season to taste with additional salt and pepper. Serves 8