I have never been a big fan of coleslaw, or any traditional picnic side for that matter, to include potato salad and macaroni salad. For one, I never found the predominately monochromatic pale color very attractive – you do after all eat with your eyes first. Secondly, I always thought the taste, much like the color, was very bland. The only time I ever enjoy coleslaw is when it is on top of a pulled pork sandwich. So when I was making pulled pork sliders for a previous post, I knew I had to find at least a decent coleslaw recipe. To my surprise, I found a great recipe. It’s not only beautiful and vibrant in color, but also very tasty. I would happily make and eat this dish again, without the pork’s assistance in the flavor department.
- ½ head white cabbage
- ½ head red cabbage
- 4 carrots
- 1 cup parsley, chopped
- 1 cup mayonnaise
- ¼ cup Dijon mustard
- 1 tablespoon sugar
- 2 tablespoons cider vinegar
- 2 teaspoons caraway seeds
- 1 tablespoon whole mustard seed
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- If you are using a food processor, fit it with the slicing blade and working in batches, place the cabbages in the feed tube. Alternatively, thinly slice the cabbage using a sharp knife.
- Then fit the food processor with the grating blade and place the carrots in the feed tube. Again, if you do not have a food processor, you can use a hand-held grater for this.
- Combine the cabbages, carrots, and parsley in a large bowl and mix well.
- In a medium size bowl, combine the remaining ingredients.
- Pour the dressing over the vegetables and mix well (I find clean hands work best). Use as much or as little of the dressing as your tastes desire.
