Buttermilk and Caraway Coleslaw
Recipe and photo by Tami Ganeles Weiser
Prep Time: 25 minutes Minimum Chilling Time: 8 hours Cook Time: 0 minutes
Gently sweet and distinctly tart, with the punch of roasty, toasty caraway seeds, this simple coleslaw is a great addition to any meal. For the best results, make sure to allow time for the coleslaw to chill overnight.
1 small head green cabbage, shredded (about 3½ cups)
½ small head red cabbage, shredded (about 2 cups)
4 to 5 large carrots, shredded (about ½ cup)
2 cups mayonnaise, Hellman’s or Duke’s preferred
2 cups buttermilk (see Kitchen Tip)
¾ cup apple cider vinegar
⅓ cup granulated sugar
3 teaspoons celery salt
3 teaspoons caraway seeds, toasted
2 teaspoons salt
2 teaspoons freshly ground black pepper
- Combine the shredded cabbages and carrots in a large bowl.
- In a small mixing bowl, whisk together the mayonnaise, buttermilk, vinegar, sugar, celery salt, caraway seeds, salt, and pepper until thoroughly combined. Pour the dressing over the cabbage and carrot mixture and mix well to coat.
- Cover and refrigerate overnight before serving.
- If you buy a quart container of buttermilk, you will have some left over. Senior Content Editor Karen Berman tells me that her grandmother, Bubbie Fanny, liked to drink buttermilk. Straight up. If you aren’t quite ready for that, use any leftover buttermilk to make delicious pancakes or biscuits, or try our Creamy Avocado Buttermilk Dressing, Buttermilk Peppercorn Dressing, Blueberry Buttermilk Sorbet, Summer Solstice Blackberry Buttermilk Cake, or Vanilla Buttermilk Panna Cotta with Roasted Cherries.
- To toast spices, pour the whole seeds into a frying pan or cast-iron skillet and set over medium heat. Toast for 10 to 20 seconds, or up to 1 minute, until fragrant. Watch carefully so the spices do not burn.