epicurious4.7
Cabbage Salad With Caraway Seeds
This cabbage salad or slaw is always welcome addition to a glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.
👥 10 Servings👤 Maren Ellingboe King📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Make the dressing: Heat a small skillet over medium heat. Add the caraway seeds and toast them until fragrant, stirring constantly, 2 to ⏱️ 3 minutes. Transfer the seeds to a spice grinder or mortar and pestle. Crush until roughly ground.
2
Add the caraway seeds, vinegar, lemon juice, mayonnaise, sugar, salt, and pepper to a large serving bowl. Whisk until combined. Slowly drizzle in the olive oil, whisking constantly, until the dressing is emulsified.
3
Make the salad: Add the cabbage, fennel, and red onion to the bowl with the dressing. Use your hands or tongs to toss until the salad is well coated. Garnish with fresh herbs and fennel fronds. Let sit for ⏱️ 15 minutes before serving, or cover and refrigerate for up to ⏱️ 4 hours.
red onion, thinly sliced1
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