Memorial Day weekend is just a week or so away, and thus begins the unofficial start of grilling season. So Rosie and I thought a few tasty salads might wet your appetite—salads that make delicious sides for grilled chicken, meat or fish. For the next three weeks we will feature traditional salads, each with a unique twist.
Here is salad number one: Red Cabbage Slaw with Toasted Caraway Seeds. Although I love coleslaw, it gets kind of boring after awhile. So instead of a traditional mayonnaise-laced dressing, why not a simple vinaigrette?! And how about red cabbage instead of green? Add toasted caraway seeds and you’ve got a fresh, tasty approach to an old standby. A spunky, crunchy “coleslaw” that’s easy and darn good.Print This Recipe
Red Cabbage Slaw with Toasted Caraway Seeds
Prep time: 12-15 minutes Makes 8 servings
|2||teaspoons caraway seeds (or 1 teaspoon fennel seeds)|
|1/4||cup Nakano seasoned rice vinegar, roasted garlic or original|
|2||tablespoons olive oil|
|1||teaspoon Dijon-style mustard|
|1/4||teaspoon coarse-ground pepper|
|1||small head red cabbage, or 8 cups pre-shredded cabbage|
|2||stalks celery, sliced|
|1/2||small red onion, thinly sliced|
In a small skillet toast caraway seeds over medium-high heat until they start to pop, about 3 minutes. Remove pan from heat and set aside.
In a 1-cup measuring cup, whisk together seasoned rice vinegar, olive oil, mustard, salt and pepper; set aside.
Discard outer leaves of cabbage. Cut cabbage in half and place cut sides down. Use a serrated knife to thinly slice each half. Cut long pieces in half again. Place cabbage in a large bowl along with celery and onions. Sprinkle with caraway seeds. Drizzle with dressing and toss. Let stand 10 minutes before serving.
Nutrients per serving: 70 calories, 1g protein, 8g carb, 3.5g fat, (.0.5g sat. fat), 0mg chol, 230mg sodium, 1.5g fiber
An original recipe by Rita Held
- Pre-shredded cabbage is a convenient short-cut. However, it is not as fresh or attractive as cabbage you slice yourself. Slicing your own cabbage is fast and easy.
- I prefer Grey Poupon Dijon mustard. It’s well-balanced and not too sour.
- Caraway seeds are versatile for quick breads, rolls and biscuits. They seem to retain their flavor over time (2-3 years) if stored in a cool dry place with a tight fitting lid.