Caraway Mustard Coleslaw

    Caraway Mustard Coleslaw


    11 people made this

    Coleslaw is a great side dish with barbecued meats but it can be a little repetitive. Try this version with caraway and mustard seeds for extra zing.

    Serves: 10 

    • 2 small red onions
    • 450g finely shredded green cabbage
    • 450g finely shredded red cabbage
    • 5 carrots, peeled and grated
    • 5 tablespoons white wine vinegar
    • 190ml olive oil
    • 2 tablespoons caraway seeds
    • 1 tablespoon black mustard seeds
    • salt to taste

    Preparation:15min  ›  Cook:5min  ›  Extra time:20min chilling  ›  Ready in:40min 

    1. Peel the onions and half lengthwise. Thinly slice onion halves. Place onion in a bowl of ice water, and let soak for 5 minutes. Drain well in a colander.
    2. In a large heatproof bowl, toss together the green and red cabbage, onion, carrot and vinegar.
    3. In a small frying pan, heat the olive oil over moderate heat until it is hot but not smoking. Add the caraway and mustard seeds, and cook, covered, stirring occasionally, for 1 to 3 minutes, or until the mustard seeds stop popping. Drizzle the hot oil mixture immediately over the cabbage mixture and toss the coleslaw well. Add salt to taste and toss again. Chill before serving.

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    Reviews (2)


    Made it as written except I only had green cabbage. It was exactly what I was in the mood for, but I thought I'd like it better with a touch of sweetness, so I put about a teaspoon of honey in it. - 28 Feb 2016


    Used different ingredients. I thought this was really good, but I'm a cabbage lover, especially if it's in the raw. I had to omit the carrots due to allergies, used dijon mustard instead of the seeds and added my own seasonings. Yummy Kimber! - 29 Sep 2008

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