Adam Perry Lang's coleslaw is more spicy and crunchy than creamy, which makes it a terrific foil for rich barbecued meat. He lightly salts the cabbage first to draw out some of the liquid, so it doesn't dilute the dressing.
Plus: More Vegetable Recipes and Tips
One 3-pound head of green cabbage, cored and finely shredded
One 2-pound head of red cabbage, cored and finely shredded
1 teaspoon caraway seeds
1 teaspoon celery seeds
1/2 cup water
1 cup mayonnaise
1/2 cup heavy cream
1/4 cup sugar
1/2 small onion, minced
2 garlic cloves, minced
3 tablespoons cider vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 large carrot, coarsely shredded
1 large Granny Smith apple, peeled and cut into 1/4-inch matchsticks
1/2 cup chopped flat-leaf parsley
How to Make It
Put the shredded green and red cabbage in two large colanders and toss each with 1 teaspoon of salt. Let drain in the sink for 2 hours. Pat the cabbage dry.
In a small, dry skillet, toast the caraway and celery seeds over moderately high heat until fragrant, about 20 seconds. Add the water and let cool.
In a blender, combine the mayonnaise, cream, sugar, onion, garlic, vinegar, lemon juice, cayenne and black pepper. Pour in the caraway and celery seeds and their liquid; blend until the dressing is smooth.
In a large bowl, combine the green and red cabbages, carrot, apple and parsley; toss with the dressing. Season with salt.
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