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Recipe is down below:
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here is the recipe:
Ingredients
◦ 6 -7 cups green cabbage, cored, shredded
◦ 6 -7 cups red cabbage, cored, shredded ( or use all red or all green)
◦ salt
◦ 2 teaspoons caraway seeds ( or celery seeds)
◦ 1/2 cup mayonnaise
◦ 2 tablespoons white vinegar
◦ 1 teaspoon dijon-style mustard
◦ 1 teaspoon sugar
◦ pepper
◦ 2 carrots, peeled and grated
◦ 1 small sweet onion, minced
Directions
1. Toss the cabbage with 1 teaspoons salt and let sit in a colander for at least 1 hour or up to 4 hours.
2. Meanwhile, toast the caraway seeds in a small skillet over medium heat until fragrant, about 3 minutes.
3. Rinse the cabbage and pat dry with paper towels.
4. Whisk the toasted caraway seeds, mayonnaise, vinegar, mustard, sugar, and 1/4 teaspoons pepper together in a large bowl.
5. Add the cabbage, carrots, and onion and toss.
6. Chill for at least 1 hour before serving.
7. Season with salt and pepper to taste. Enjoy!
Note:.
The coleslaw can be prepared, covered and chilled a day in advance. Before serving, freshen the salad with a spoon of mayonnaise and a dash of vinegar. Season with salt and pepper to taste.
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