Traditional Cole Slaw

Traditional Cole Slaw
Photo by Steve Hunter


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