This coleslaw recipe is the perfect partner for fried fish, barbecued pork, or any number of grilled entrées. It's truly a classic side for summertime or anytime.
3/4 cup mayonnaise
3 tablespoons red wine vinegar
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 1/2 teaspoons sugar
1 teaspoon caraway seeds
1 head green cabbage
2 large carrots, peeled
4 scallions, white and light green parts only, thinly sliced
1/4 cup loosely packed parsley leaves, roughly chopped
How to Make It
In a small bowl, whisk together the mayonnaise, vinegar, salt, pepper, sugar, and caraway seeds. Slice the cabbage in half through the stem end. Remove and discard the core. Thinly slice the cabbage to create long, thin shreds. Grate the carrots on the large hole of a box grater. In a large bowl, combine the cabbage, carrots, scallions, and parsley. Add the dressing and toss. Cover and refrigerate for at least 1 hour before serving.
This is heavy on the vinegar taste. I had to add more than the called for amount of sugar. But it is a good recipe and you can modify it to suit your taste. I also replaced some of the mayo with Greek yogurt, so that may have also added to the tang of the recipe. All and all I would use again.