Lemon Coleslaw

1. 1

   1. Toss shredded cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in a large bowl.

2. 2

   2. Stir caraway seeds (if using), mayonnaise, vinegar, shallot, parsley, lemon juice, sugar, mustard and lemon zest together in a small bowl. Pour dressing over the cabbage and carrots and toss to combine; salt and pepper to taste;. Refrigerate until chilled, about 1 hour for flavors to blend. Can be made a day ahead.

3. 3

   For brighter colors, add 1/4 head of purple cabbage, green onions, and tri-colored peppers.

4. 4

   Note: I omitted caraway seeds since the children in my church, including my own, do not like the flavor.

* Per serving · 4 servings · Values may vary.

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