I got a baby red cabbage in my Wild Organic box last week and knowing that making braised red cabbage was out of the question, I whipped up a bowl of coleslaw. I mixed it half and half with green cabbage and it was the prettiest coleslaw I have ever made.
Rose's Family Favorite Coleslaw
1 cup of very thinly sliced red cabbage
1 cup of very thinly sliced green cabbage
½ cup of grated carrot
½ cup of Mayonnaise
30ml of Honey
15ml of Wholegrain Mustard
15ml Caraway seeds
Lots of black pepper
Mix the cabbages and carrot in a large enough bowl.
In a separate bowl make the sauce.
You can adjust the flavours to suit your own taste. Add more honey or if it is too sweet a little vinegar will cut through the sweetness.
Blend the sauce into the cabbage mix and leave for about an hour before serving.
This is a salad which will last very well in the fridge and is even better the next day.
As fashionistas are all claiming that pink is the new black, this salad will fit very fashionable on any table.
Some things you should know about Caraway. . . .
- Caraway aids the digestion, good as a anti-flatulent. (Good reason to have it with cabbage).
- It is a member of the parsley family.
- It is thought to have been used longer than any other condiment in Europe.
- It is used in Liqueurs, perfumes and mouthwashes.
Rosemary Gough
2 comments:
No why has it been so long since I last made coleslaw?! Oh yes, I remember - the chilly weather! This looks too gorgeous and I love the addition of mustard. Am definitely going to try this - thanks!
Enjoy. Like I said it is really good to leave it in the fridge and have the next day.
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