Traditional Cole Slaw

Traditional Cole Slaw
Photo by Steve Hunter


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

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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