COLESLAW

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Coleslaw image

Serve this classic coleslaw from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" alongside their Barbecued Pork Sandwich for a satisfying lunch.Photo credit: Quentin Bacon

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes about 5 cups

Number Of Ingredients 11

1/2 head white cabbage, shredded
1/4 cup grated carrot
1 tablespoon chopped fresh flat-leaf parsley leaves
1 tablespoon caraway seeds
1/4 small, onion coarsely chopped
1/4 cup white vinegar
1 tablespoon Olive Oil Mayonnaise, or other prepared mayonnaise
1 1/2 teaspoons coarse salt
1 1/2 teaspoons sugar
3/4 teaspoon freshly ground black pepper
1/2 cup canola oil

Steps:

  • In a large bowl, toss together cabbage, carrot, parsley, and caraway seeds.
  • Place onion, vinegar, mayonnaise, salt, sugar, and pepper in the bowl of a food processor and process until well combined. With the motor running, drizzle in canola oil and process until fully combined.
  • Transfer mayonnaise mixture to bowl with cabbage mixture; toss until well combined. Cover bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 3 days before serving.

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