Coleslaw With Cumin Caraway Celery Seeds Recipes

CARAWAY COLESLAW

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, mustard and vinegar. In a dry skillet over medium heat, toast the caraway and mustard seeds until fragrant, 2 to 3 minutes. Add to the dressing, season with salt and pepper and stir well.
• Add the green and red cabbage, onion and carrots and mix well, massaging in the dressing to coat the slaw and tenderize the vegetables. Cover and set aside at least 10 to 15 minutes or refrigerate up to 2 days.
• Photograph from "Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking"

SUSAN'S VINAIGRETTE COLESLAW

Steps:

• Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
• Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

VINAIGRETTE COLESLAW

Steps:

• For vinaigrette, in a screw-top jar combine vinegar, sugar, oil, caraway seeds (if desired), mustard, salt, and pepper. Cover and shake well. In a large bowl combine cabbage, carrots, and green onions. Pour vinaigrette over cabbage mixture. Toss lightly to coat. Cover and chill 2 to 24 hours.
• Makes 6 side-dish servings.

PEPPERY COLESLAW WITH CUCUMBERS AND CELERY

Steps:

• Mix cabbage, cucumber, celery, cilantro, and parsley in a bowl. Whisk mayonnaise, vinegar, onion powder, salt, and black pepper in a separate bowl; stir dressing into slaw until thoroughly mixed. Chill for 1 hour before serving.

SWEET COLESLAW

Steps:

• Whisk together the mayonnaise, sugar, vinegar, celery salt, and poppy seeds in a large bowl.
• Toss well with coleslaw mix.
• Chill at least 4 hours to let the cabbage soften and the flavors combine, but the longer it chills the better.

CLASSIC COLESLAW WITH CARAWAY

Steps:

• If using regular yogurt, place it in a strainer lined with a paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a large bowl whisk together the Greek or stained yogurt, mayonnaise, vinegar, sugar, salt and pepper. Add coleslaw mix and caraway seeds and toss to coat.
• Excellent source of: Vitamin A and Vitamin C.

CARAWAY COLESLAW

Steps:

• In a large mixing bowl, add the vinegar, salt and sugar. Mix until sugar is dissolved.
• Add caraway seeds and let sit for a few minutes.
• Whisk in the mayo until smooth.
• Add the cabbage and toss to coat evenly.
• Let sit in the fridge for at least 1 hour before serving.

COLESLAW WITH CUMIN, CARAWAY & CELERY SEEDS

Steps:

• COMBINE FIRST 4 INGREDIENTS IN LARGE COLANDER SET OVER LARGE BOWL; SPRINKLE WITH COARSE SALT AND TOSS WELL. LET DRAIN AT LEAST 2 HOURS AND UP TO 4. PRESS EXCESS WATER FROM VEGATABLES AND TRANSFER TO ANOTHER LARGE BOWL. STIR CUMIN, CARAWAY,CELERY SEEDS IN HEAVY SMALL SKILLET OVER MEDIUM HEAT JUST UNTIIL FRAGRANT AND BEGINNING TO POP, ABOUT 4 MINUTES. TRANSFER SEEDS TO PROCESSOR; ADD MAYO, CREAM, BUTTERMILK, LEMON JUICE,VINEGAR AND SUGAR BLEND WELL. POUR DRESSING OVER CABBAGE MIXTURE AND TOSS TO COAT.

SWEET AND TANGY VINEGAR COLESLAW

Steps:

• In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot. In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt and freshly ground black pepper. Pour over the cabbage mixture and toss. Cover and refrigerate for 1 hour for flavors to blend.

BEST CARAWAY COLESLAW

Steps:

• Toss the cabbage with 1 teaspoons salt and let sit in a colander for at least 1 hour or up to 4 hours.
• Meanwhile, toast the caraway seeds in a small skillet over medium heat until fragrant, about 3 minutes.
• Rinse the cabbage and pat dry with paper towels.
• Whisk the toasted caraway seeds, mayonnaise, vinegar, mustard, sugar, and 1/4 teaspoons pepper together in a large bowl.
• Add the cabbage, carrots, and onion and toss.
• Chill for at least 1 hour before serving.
• Season with salt and pepper to taste. Enjoy!
• Note:.
• The coleslaw can be prepared, covered and chilled a day in advance. Before serving, freshen the salad with a spoon of mayonnaise and a dash of vinegar. Season with salt and pepper to taste.