Cole Slaw
Cathie Mooers
Ingredients:
1.5 lbs firm fresh cabbage, finely shredded
1/2 cup grated carrots
2/3 cup diced tender celery stalks
1 medium cucumber, peeled, halved lengthwise, seeded, and diced
1/2 cup finely diced green bell pepper
1/4 cup finely diced yellow onion
1 small tart apple, peeled, cored, and finely chopped
1/4 cup chopped fresh parsley
For dressing the slaw:
1 tablespoon Dijon-type mustard
3 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon caraway or cumin seeds
1/4 teaspoon celery seeds
Freshly ground pepper
1/2 cup or so mayonnaise, optional
1/3 cup sour cream, optional
Toss the cabbage in a large mixing bowl with the other vegetables, apple, and parsley. Mix the mustard, vinegar, salt, and sugar together, pour into the bowl, and toss with the cabbage. Fold in the caraway, celery seed, and pepper. Taste and adjust seasoning. Let stand for 30 minutes, or cover and refrigerate. Before serving, drain out accumulated liquid and adjust seasoning again. Serve as is, or blend mayonnaise and sour cream together and fold into the slaw.
