Recipes Crunchy Coleslaw with Cayenne and Toasted Caraway Seeds 5.0 (3,956) Add your rating & review 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 By Adam Perry Lang Updated on June 2, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Rob Howard Active Time: 25 mins Total Time: 3 hrs 25 mins Yield: 8 to 10 Ingredients One 3-pound head of green cabbage, cored and finely shredded One 2-pound head of red cabbage, cored and finely shredded Kosher salt 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 Directions 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. Serve With Juicy Pulled-Pork Sandwiches. Rate it Print