Coleslaw with Caraway and Mustard
8 servings
145 minutes
Coleslaw with cumin and mustard is a vibrant and spicy take on the classic American cabbage salad. Its roots delve deep into the history of American cuisine, where the freshness of vegetables has always paired with rich sauces. Here, the traditional creamy texture is enhanced by the aroma of toasted cumin and the sharpness of Dijon mustard, creating a balance between sweetness, tanginess, and spiciness. This salad pairs wonderfully as a side dish for barbecues, meat dishes, and sandwiches, adding freshness and rich flavor to them. The cabbage becomes tender through marinating in the sauce, uniting all ingredients into a harmonious composition. Its unique texture and complexity of flavors make this coleslaw an exquisite addition to any table.
1
Finely chop the cabbage, sprinkle it with 1 teaspoon of salt and mix. Then transfer to a colander and leave for 1 hour.
- White cabbage: 1 piece
- Salt: 1 teaspoon
2
At this time, roast cumin in a pan over medium heat for 3 minutes. Chop the onion and grate the carrot.
- Caraway seeds: 0.5 teaspoon
- Onion: 1 piece
- Carrot: 2 pieces
3
Then rinse the cabbage well with water and thoroughly dry it using paper towels.
4
In a large bowl, mix mayonnaise, vinegar, mustard, sugar, pepper, and cumin, and whisk a little. Add the carrots, onions, and cabbage. Mix well and let it sit for at least 1 hour. Before serving, season with salt and pepper if needed.
- Mayonnaise: 5 tablespoon
- White wine vinegar: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Sugar: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
- Caraway seeds: 0.5 teaspoon
- Carrot: 2 pieces
- Onion: 1 piece
- White cabbage: 1 piece
- Salt: 1 teaspoon
- Ground black pepper: 0.3 teaspoon
