Traditional Cole Slaw

Traditional Cole Slaw
Photo by Steve Hunter


  • 2 Tbs. sugar
  • 2 cups water
  • 3 Tbs. apple-cider vinegar
  • 2 medium carrots, shredded (about 1 cup)
  • ½ head Savoy or Dutch white cabbage, shredded (about 4-½ cups)
  • 7 scallions, finely chopped (about 2/3 cup)
  • 1 Tbs. salt
  • + 4 more ingredients
    • ½ tsp. caraway seed
    • Salt and freshly ground pepper to taste
    • ½ tsp. celery seed
    • 3 to 4 Tbs. sour cream

In a medium stainless-steel bowl, soak the cabbage in the water and salt for half an hour. Drain the cabbage, rinse it, and drain any excess water. Toss the cabbage with the remaining ingredients and refrigerate for 1 to 2 hours to allow the flavors to meld. Let stand at room temperature for 15 m...

View full recipe at Fine Cooking


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