Caraway Coleslaw


This is the Greek salad of coleslaw. The caraway seeds add a layered, smoky dimension that’s wonderful with the cabbage and feta. Add a pickled pepper or two and you’ll be in heaven. SAM

1 teaspoon caraway seed
1 teaspoon dry mustard
3 tablespoons firmly packed light brown sugar
1/2 cup cider vinegar
1/2 cup olive oil
Salt and freshly ground black pepper to taste
1/2 pound cabbage, finely shredded (2 cups)
1 large green bell pepper, finely diced (1 cup)
1 large yellow bell pepper, finely diced (1 cup)
4 ounces feta cheese, crumbled

In a large Dutch oven or chef’s pan, combine the caraway seed, mustard, sugar, vinegar, oil, salt, and pepper. Heat to boiling, add the cabbage and bell peppers, and cook for 5 minutes. Transfer to a salad bowl, cover, and refrigerate for at least 2 hours. Serve sprinkled with feta cheese.
Makes 8 servings.

5 Responses to Caraway Coleslaw

  1. […] or two and you’ll be in heaven. SAM. 1 teaspoon caraway seed … article continues at rockyroadoflove brought to you by and […]

  2. lakshmi says:

    i love the way you cook veggies – this sounds yummy and soothing!!

  3. rockyroadoflove says:

    Thanks. I love all the yummy recipes you and your family post, also.

  4. Hi emily,
    Me missing your visit to my blog. We have posted some rice recipes and the baked fried rice.

    I came across your books in May be I can buy if it is a vegetarian recipes only. Your tea is very nice . This summer I hunted so much for ice tea. Now I can make on my own.


  5. Hi emily,
    Came to your blog to check if you could include site meter. I dont find it. What happened?

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