Red Cabbage & Caraway Coleslaw Red Cabbage & Caraway Coleslaw

Red Cabbage & Caraway Coleslaw | Food styling by Claire Stubbs | Prop styling by The Props Image by: Maya Visnyei

This tart slaw is a perfect accompaniment to our Speedy Beef Stroganoff.

  • Prep time 10 minutes
  • Total time 15 minutes

Ingredients

  • 1/3 cup olive oil
  • 1 1/2 teaspoon caraway seeds
  • 1 clove garlic , finely grated or pressed
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 4 cups thinly sliced red cabbage
  • 1 small bulb fennel , trimmed, halved and thinly sliced
  • 1/4 cup chopped fresh dill (optional)
  • 1/2 teaspoon salt

Method

In small nonstick skillet, heat oil over medium heat until hot, about 1 minute; cook caraway seeds, stirring frequently, until toasted, 30 seconds to 1 minute. Remove from heat; stir in garlic. 

Scrape into large bowl; let cool. Whisk in vinegar, lemon zest, lemon juice and mustard. Add cabbage, fennel, dill (if using) and salt; toss to mix. (Make-ahead: You can refrigerate the coleslaw, covered, for up to three days.)

Makes 4 to 6 servings.

Nutritional facts Per each of 6 servings: about

  • Fibre 3 g
  • Sodium 233 mg
  • Sugars 5 g
  • Protein 2 g
  • Calories 143
  • Total fat 12 g
  • Potassium 341 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 8 g
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Lunch & Dinner

Red Cabbage & Caraway Coleslaw

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