© Rob Howard
Active Time
25 MIN
Total Time
3 HR 25 MIN
Yield
Serves : 8 to 10

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

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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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