Crunchy Coleslaw with Cayenne and Toasted Caraway Seeds

• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. One 3-pound head of green cabbage, cored and finely shredded
2. One 2-pound head of red cabbage, cored and finely shredded
3. Kosher salt
4. 1 teaspoon caraway seeds
5. 1 teaspoon celery seeds
6. 1/2 cup water
7. 1 cup mayonnaise
8. 1/2 cup heavy cream
9. 1/4 cup sugar
10. 1/2 small onion, minced
11. 2 garlic cloves, minced
12. 3 tablespoons cider vinegar
13. 1 tablespoon fresh lemon juice
14. 1/2 teaspoon cayenne pepper
15. 1/2 teaspoon freshly ground black pepper
16. 1 large carrot, coarsely shredded
17. 1 large Granny Smith apple, peeled and cut into 1/4-inch matchsticks
18. 1/2 cup chopped flat-leaf parsley

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.
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.
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.
4. In a large bowl, combine the green and red cabbages, carrot, apple and parsley; toss with the dressing. Season with salt.