Kosher salt and freshly cracked black pepperto taste (a scant tsp of salt and ½ tsp pepper)
It’s essential to put this slaw together at least one hour before eating to allow the cabbage to soften slightly and the meld flavors.
Chop the Veggies:
Slice the green and red cabbage very thinly. Then cut the slices so that the pieces are about one to two inches long. Transfer to an extra-large mixing bowl.
Next, peel and shred the carrot and add it to the bowl with the cabbage, along with the finely chopped chives.
Make the Coleslaw Dressing:
In a small bowl, whisk together the vinegar, honey, mayonnaise, mustard, olive oil, and caraway seeds—season with salt and freshly cracked black pepper to taste.
Toss to Mix:
Pour the coleslaw dressing over the cabbage, carrots, and chives. Use tongs to toss the mixture together. It’s important to toss the slaw with tongs to make sure the sauce coats the cabbage well.
Refrigerate and Serve:
Refrigerate the coleslaw for at least one hour, occasionally tossing with tongs.
Serve topped on your favorite sandwich or as a side dish to accompany your favorite meal from the grill.
Bowl Size Matters: Having a huge bowl to toss the slaw in is a must! The cabbage will break down as it sits, but you need lots of room to toss the slaw in the beginning.Use a Jar: Alternatively, you can add the dressing ingredients to a jar with a lid and shake vigorously to combine.Texture: This slaw is all about the crunchy texture. For the best texture, I recommend thinly slicing the cabbage with a very sharp knife. A food processor practically obliterates the cabbage, which causes the cabbage to wilt and break down too quickly—the same with a box grater. Using a mandoline is fine, but then you have to clean it up afterward. Ultimately, use what you are most comfortable with using.Shredding the Carrots: I use a julienne slicer to slice the carrots into thin sticks. They are so much better than buying them pre-shredded at the store. You can buy one in a set like the one I have HERE.Make-Ahead: Make this slaw the day it is needed. I do not recommend making it too far in advance because the flavors mellow and are not as vibrant and fresh if made more than 8 hours ahead.Storage: Store in an air-tight container for up to 48-hours. Beyond that, it’s not that crunch, and it becomes too wet.
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