Sauerkraut meets coleslaw in this vinegar-based salad. Paper-thin apple slices and finely shredded cabbage add rich autumn color.
1 to 1 1/2 tsp. caraway seeds
1/2 to 1 tsp. fennel seeds
1/2 teaspoon freshly ground pepper
1/4 cup apple cider vinegar
1/3 cup mayonnaise
1 teaspoon sugar
8 cups finely shredded red cabbage (1 medium head)
1 cup matchstick carrots
2 Granny Smith apples, thinly sliced
1/3 cup chopped fresh chives
How to Make It
Place caraway and fennel seeds in a mortar bowl or spice grinder; grind using a pestle or grinder until seeds become a medium powder. Combine pepper, vinegar, and crushed seeds in a small bowl; cover. Let stand 1 hour. Whisk in mayonnaise and sugar. Season with salt to taste.
Combine cabbage and next 3 ingredients in a large bowl. Add vinegar mixture, and toss until blended. Let stand 10 minutes to 1 hour before serving.