Cole slaw dressing with caraway

One of my favorites. Not exactly low-calorie but it is low-carb.

3/4 c Hellman’s mayo
1/4 c sour cream (yes, the real stuff)
1 TB rice wine vinegar
Generous grinding black pepper
1/2 TB caraway seeds

Mix all ingredients and mix with your finely shredded cabbage. Let sit in the fridge for at least 30 minutes before serving.

You’ll note there’s no salt in this recipe. This is because it is preferred to shred the cabbage ahead of time and toss with some salt (say about 1 tsp per quart) and let sit in a collander for an hour or so before dressing. You may or may not get any actual liquid draining from the cabbage, but I find this results in a better texture.

Explore posts in the same categories: Salads, Sides, Vegetarian