Traditional Cole Slaw

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Serves eight to ten.

Yields 8 cups.

To learn more, read:
Crunchy Slaw, a Cool Foil to Robust Foods
by David Page, Barbara Shinn
from Fine Cooking
Issue 34
Last Edit Date: 7/15/2011 3:50:41 PM

This colorful cabbage slaw is the perfect companion to barbecued ribs, burgers on the grill, and fried chicken.

more about:

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

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 minutes before serving.

nutrition information (per serving):
Size : per 1/2 cup; Calories (kcal): 20; Fat (g): 0.5; Fat Calories (kcal): 5; Saturated Fat (g): 0.5; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 4; Polyunsaturated Fat (g): 0; Sodium (mg): 125; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Steve Hunter

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by cherry, 8/31/2010Very easy to make and probably the best cole slaw we've ever had! Since we like it spicy, the second time I made it we added a teaspoon of vietnamese hot chili garlic sauce and a tablespoon of whole grain mustard. It was simply divine with our smoked BBQ ribs!!

by Florida_Will, 4/10/2009Superb as is. Even the finicky slaw eaters asked for more. Thanks for a fool proof recipe.