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Recipe Detail Page
Caraway Cabbage Slaw
Autumn 2021
Inspired by an old Winnipeg family recipe but with a bit less sugar, this salad is best after a week or so. It is the perfect side for a burger and crispy fries.
Serves 4
1/2 medium cabbage
1/4 large onion
2 medium carrots, peeled
1/3 cup (80 mL) white vinegar
1 1/2 tsp (7 mL) yellow mustard
1/2 tsp (2 mL) caraway seeds or 1 tsp (5 mL) dill seeds
1/4 cup (60 mL) sugar
1 tsp (5 mL) salt
2 tbsp (10 mL) neutral oil, such as canola
1. Thinly slice the cabbage and onion. Grate the carrot and place vegetables in a bowl.
2. In a small saucepan, bring the vinegar, mustard, caraway seeds, sugar and salt to a boil.
3. Pour the hot vinegar mixture over the vegetables and mix well; add the oil.
4. Let cool, then pack tightly into a covered container. Keep in the fridge for up to 2 weeks, mixing occasionally.
Serves 4
