Joni Sare, cooking instructor

Raw: Caraway Coleslaw

Served on July 8th Dialog Dinner with Steve Fowkes

Makes 10 cups

The caraway dressing:

In blender or food processor, mix well, and chill:

  • Meat from one Thai Young coconut
  • 1 lemon, zest and juice
  • 2 tbs olive oil
  • 2 tsp sea salt
  • 1 tsp black pepper, freshly ground
  • 2 tsp caraway seeds, freshly ground

The salad:

  • 3 cups chopped red cabbage
  • 3 cups chopped green cabbage
  • 3 cups grated green apples (squeeze some lemon juice on the grated apples to inhibit browning)

Place in large bowl and mix in the dressing.

Garnish with:

  • Toasted slivered almonds
  • Caraway seeds

Source:  Joni Sare

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top