Caraway Coleslaw

August 1, 2007

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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.


COOKING TIP: Picnic Coleslaw

August 1, 2007

If you’re taking coleslaw on a summer picnic or eating it out of doors in the heat, make a vinegar-based dressing with no mayonnaise. That way you’ll avoid the danger of food poisoning.