Cumin Coleslaw

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4 - 6

This salad is made with finely shredded cabbage, mixed with onions and grated carrots, and dressed with a tart dressing. To make it not only delicious but also beautiful, combine equal parts white and red cabbage. The dressing is made with sour cream, mayonnaise, Dijon mustard, apple cider vinegar, and caraway seeds. Their vibrant flavor perfectly complements the fresh, juicy cabbage. Serve this coleslaw as a side dish with any meat dish or burger.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups shredded white cabbage
2 cups shredded red cabbage
Half a sweet onion, thinly sliced
2 carrots, grated
0.5 cup mayonnaise
0.5 cup sour cream
1 teaspoon Dijon mustard
3 tablespoons of apple cider vinegar
2 tsp cumin
1 tbsp mustard seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: white cabbage, red cabbage, onions, carrot, mustard seed, caraway

Cooking the dish according to the recipe:

In a large bowl, combine the mayonnaise, sour cream, mustard, and vinegar. In a dry skillet over medium heat, toast the cumin and mustard seeds until fragrant, 2-3 minutes. Add the seeds to the dressing, season with salt and pepper, and toss well.
Add the white and red cabbage, onion, and carrots and mix thoroughly to coat and soften the cabbage. Cover and let sit for at least 10-15 minutes, or store in the refrigerator for up to 2 days.

Categories:

recipe / Main courses / Side dishes / Salads / Vegetable salads / Cabbage dishes / Cabbage salads / Red cabbage / American cuisine / Guy Fieri

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