Rating: 2.5 stars
23 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 9
  • 1 star values: 6
  • 23 Ratings
Frances Boswell

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Recipe Summary

hands-on:
10 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk together the mayonnaise, vinegar, salt, pepper, sugar, and caraway seeds.

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  • Slice the cabbage in half through the stem end. Remove and discard the core. Thinly slice the cabbage to create long, thin shreds.

  • Grate the carrots on the large hole of a box grater.

  • In a large bowl, combine the cabbage, carrots, scallions, and parsley. Add the dressing and toss. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts

calcium 145.9mg; 384 calories; calories from fat 78%; carbohydrates 21.5g; cholesterol 24.4mg; fat 33.4g; fiber 6.8g; iron 2.2mg; protein 4.6mg; saturated fat 3.6g; sodium 375.5mg.
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