Deli-Style Cole Slaw

"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."
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
photo by Rita1652 photo by Rita1652
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
photo by 2Bleu photo by 2Bleu
Ready In:
1hr 15mins




  • 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.

Questions & Replies

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  1. Yummy slaw. I used both red and green cabbage, and followed the rest of the recipe. The pickle and caraway seeds are lovely additions, and the sugar amount was perfect for our tastes. I skipped the salting process. This would be great in a sandwich. Thanks for posting.
  2. Creamy and tangy! I loved the caraway seeds! The amounts of pickles and caraway may seem like a lot, but they kind of disappear out of site when you mix this up; you can't see them really well, but the flavor is there. I used preshredded cabbage/carrot mix to save on prep time. Thanx for a great slaw!
  3. Yummm! I just made it and couldn't help taking a quick taste... perfect amount of sweet vs. tangy, caraway adds a nice touch (I was hesitant, but it works!), pickle also comes through nice, can't wait to have it tomorrow! Thanks.
  4. Creamy, crunchy good. I really enjoyed the caraway, mustard and the dill pickle in this. I did skip the salting part. Avoided the salt all together. Thanks! Made for ZWT 6
  5. This is a nice variation of regular slaw. We felt as a stand-alone slaw, it's only 3 stars, but when accompanied with a deli pastrami on rye, it truly compliments the sandwich and they are a perfect match. We would add more sugar next time though, as we like our slaw a bit sweeter and it would help take out some of the tanginess of the onions and mustard. Overall a great recipe and worth trying. :)


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