Old-Fashioned Creamy Coleslaw
The king of cabbage salads, homemade and fuss-free.
- Prep time: 15 minutes
- Cook time: 0 minutes
Discover a real homemade coleslaw: crunchy, creamy, slightly tangy, with a little touch of caraway seeds that makes all the difference.
Ingredients
-
red cabbage
-
large carrot
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onions
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apple cider vinegar
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miso
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dijon mustard
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caraway seeds
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sugar
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salt
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pepper
black, freshly ground -
white cabbage
Recipe steps
Slice the vegetables
Using a mandoline or a good sharp knife, thinly slice the red cabbage, green cabbage, carrot, and onion (or green onions). Place everything in a large salad bowl.
Prepare the dressing
In a bowl, mix the apple cider vinegar, mayonnaise, Dijon mustard, caraway seeds, sugar (or honey), salt, and pepper. Whisk well until you get a smooth and even sauce. Make sure the sugar and salt are completely dissolved.
Assemble and serve
Pour the dressing over the sliced vegetables and mix well so everything is generously coated. Let it rest for 30 minutes in the fridge if you have time—the flavors will only get better. Serve chilled.
Tips and variations
- No caraway seeds? Try cumin or fennel seeds for a different but equally tasty twist.
- For a lighter version, replace half the mayonnaise with Greek yogurt (or plant-based yogurt to keep the recipe dairy-free).
- Add a grated green apple for an extra note of freshness and crunch.
Anti-waste tips
Keep those cabbage cores! Sliced very thinly, they’re perfect in a veggie stir-fry or soup. You can also ferment them for homemade kimchi.
Don’t toss carrot tops: blend them into a pesto with walnuts, garlic, and olive oil.
