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Red Cabbage Slaw with Toasted Caraway Seeds

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8 servings Easy
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Ingredients (10)

  • 2 teaspoons caraway seeds
  • 1/4 cup NAKANO Seasoned Rice Vinegar—Roasted Garlic or Original
  • 2 tablespoons olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Worchestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse-ground pepper
  • 1 small head red cabbage (about 1 pound), or 8 cups pre-shredded red cabbage
  • 2 stalks celery, sliced
  • 1/2 small red onion, thinly sliced

Caraway is common in some German-style breads, and occasionally in warm potato salads. Here it’s added it to shredded red cabbage along with mild seasoned rice vinegar to make a light, tangy salad that is perfect with grilled meats and chicken.

Instructions

  1. 1In a small skillet toast caraway seeds over medium-high heat until they start to pop, about 3 minutes. Remove pan from heat and set aside.
  2. 2In a 1-cup measuring cup, whisk together seasoned rice vinegar, olive oil, mustard, Worchestershire sauce, salt and pepper.
  3. 3Discard outer leaves of cabbage. Cut cabbage in half and place cut sides down. Use a serrated knife to thinly slice each half. Cut long pieces in half again.
  4. 4Place shredded cabbage in a large bowl along with celery and onions. Sprinkle with caraway seeds.
  5. 5Drizzle salad with dressing and toss. Let stand 10 minutes, taste, and splash with more rice vinegar if desired.
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