Tuesday, October 18, 2016

Recipe Files: The Best Cole Slaw Ever

cole slaw, recipe files

Growing up, I hated cole slaw. Actually, it was just the mayonnaise dressing on most cole slaws (or maybe Miracle Whip? I still can't stand Miracle Whip). It was too... too something. I don't even know. Slimey? Sweet? Just plain disgusting? I like cabbage, I like carrots, I just couldn't stand cole slaw.

Until I tried this recipe.

I found this recipe in a Rachel Ray magazine a few years ago (June 2012, just so I credit my sources as correctly as possible), and was intrigued to try it because it called for caraway seeds. I had a jar of caraway seeds sitting in my spice rack (a wedding present) that I had never once used, because honestly, how many recipes call for caraway seeds? So despite my reservations about cole slaw, I decided my caraway seeds deserved a chance to be used, and I tried this recipe out.


Seriously, everyone I have ever served this cole slaw to has loved it (including some other cole slaw haters like myself). It still uses mayonnaise, so I'm not exactly sure what other ingredient is the magic one that makes this delicious while other cole slaws remain disgusting (maybe it is those little caraway seeds, or the garlic, or the dijon, or all of it together), but I can't recommend this one highly enough.

I now make this cole slaw regularly (it's the only cole slaw I'll eat), and since I would love to throw away that old magazine clipping and get this recipe electronically filed, I'm posting it here. Thank you again for indulging me.

Also, if you have any other recipes that call for caraway seeds, let me know. My little jar is still going strong.

The Best Cole Slaw Ever (from Rachel Ray)

-2 lbs. green cabbage, cored and shredded
-salt and pepper
-ice water
-1 tsp. caraway seeds
-2/3 cup mayonnaise
-2 tbsp. white vinegar
-1 clove garlic, grated
-1 tsp. dijon mustard
-2 carrots, grated (1 cup)

1. In a large bowl, toss the cabbage with 1 tbsp. salt. Cover with ice water; refrigerate for 1 hour.

2. Meanwhile, in a small skillet, lightly toast the caraway seeds over low heat until fragrant, about 3 minutes. In a bowl, whisk together the mayonnaise, vinegar, garlic, mustard, and 1/2 tsp. pepper.

3. Drain the chilled cabbage well, then squeeze in a kitchen towel to absorb any excess moisture; return it to the large bowl. Stir in the carrots and toasted caraway seeds. Add the dressing and stir well; serve cold.

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