Creamy New York Deli Coleslaw

Total Time
15mins
Prep
15 mins
Cook
0 mins

You may sustitute celery seeds for the caraway seeds if you like. Adapted from The America's Test Kitchen Family Cookbook, that I just got for my birthday!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Toss the cabbage with 1 teaspoons salt and let sit in a colander for at least 1 hour or up to 4 hours.
  2. Meanwhile, toast the caraway seeds in a small skillet over medium heat until fragrant, about 3 minutes.
  3. Rinse the cabbage and pat dry with paper towels.
  4. Whisk the toasted caraway seeds, mayonnaise, vinegar, mustard, sugar, and 1/4 teaspoons pepper together in a large bowl.
  5. Add the cabbage, carrots, and onion and toss.
  6. Chill for at least 1 hour before serving.
  7. Season with salt and pepper to taste. Enjoy!
  8. Note:.
  9. The coleslaw can be prepared, covered and chilled a day in advance. Before serving, freshen the salad with a spoon of mayonnaise and a dash of vinegar. Season with salt and pepper to taste.
Most Helpful

5 5

I loved this recipe. I'm so glad you posted it, I had a coleslaw recipe using caraway seeds that I lost. I used 1 bag of preshredded coleslaw mix, did not toast caraway seeds, used 1 cup of mayonnaise, 2 tbl. vinegar, 1 tsp. dijon mustard, 2 tsp. sugar, 2 tsp. caraway seeds and 1 small onion sliced on a mandolin and let the slaw stay in refrigerator for 24 hours. It was nice and creamy and delicious!!!............Debbie

5 5

Loved this coleslaw -- used both red and green cabbage -- so pretty -- I skipped the mustard but used 1 tsp mustard seeds (toasted until they popped with the caraway seed). Also used Miracle Whip (Light) instead of the mayo. Thanks for sharing this keeper!

5 5

Delish!!-I made sort of 1/2 batch...had about 8 cups of all green cabbage...so used the eyeballs to grate carrot and onion with "microplane" zester...used a homemade vegan-mayo-ishy with all the rest of the suggested mix-ins, including the fabulous caraway seeds (LOVE-YUM! )...I made it to go with mr. free-free's left-over corned beef from St Patrick's Day :) and as a prelude for a batch of ;)cultured cabbage;) I am working on...(the first hour is the same prep)- HUGE HIT!! :) Thanks again Sharon!