Name: Cabbage Salad With Caraway Seeds
Yield: Serves 8 to 10
Ingredients: 2 tsp. caraway seeds; ¼ cup white vinegar; ¼ cup lemon juice; 2 Tbsp. mayonnaise; 1 Tbsp. sugar; 1 tsp. kosher salt; 1 tsp. ground pepper; ½ cup olive oil; 1 head green cabbage, cored and shredded; 1 fennel bulb, trimmed, white and light green parts thinly sliced, fronds reserved; 1 red onion, thinly sliced; ½ cup fresh dill or parsley, roughly chopped, for garnish

Photo by Maren Ellingboe King

The original cabbage salad recipe that inspired this one included a packet of gelatin in the dressing, so I’m guessing it was meant to be a molded salad served as part of a buffet. I prefer my cabbage slaw on the crunchy side, so instead of a molded salad I used some of the original spices, added caraway, and swapped the gelatin for a tangy vinaigrette. Caraway is commonly used when making sauerkraut, and it works well with cabbage. This fresh slaw is always welcome on my table as part of a spread with glazed ham, to add texture to fried fish sandwiches, or as a side dish at summer barbecues.

This recipe was excerpted from 'Fresh Midwest' by Maren Ellingboe King. Buy the full book on Amazon. This book was selected as one of the best cookbooks of 2022.

Recipe information

Yield
Serves 8 to 10

Ingredients

For the dressing

2 tsp. caraway seeds

¼ cup white vinegar

¼ cup lemon juice

2 Tbsp. mayonnaise

1 Tbsp. sugar

1 tsp. kosher salt

1 tsp. ground pepper

½ cup olive oil

For the cabbage salad

1 head green cabbage, cored and shredded

1 fennel bulb, trimmed, white and light green parts thinly sliced, fronds reserved

1 red onion, thinly sliced

½ cup fresh dill or parsley, roughly chopped, for garnish

Preparation

Step 1
Make the dressing: Heat a small skillet over medium heat. Add the caraway seeds and toast them until fragrant, stirring constantly, 2 to 3 minutes. Transfer the seeds to a spice grinder or mortar and pestle. Crush until roughly ground.
Step 2
Add the caraway seeds, vinegar, lemon juice, mayonnaise, sugar, salt, and pepper to a large serving bowl. Whisk until combined. Slowly drizzle in the olive oil, whisking constantly, until the dressing is emulsified.
Step 3
Make the salad: Add the cabbage, fennel, and red onion to the bowl with the dressing. Use your hands or tongs to toss until the salad is well coated. Garnish with fresh herbs and fennel fronds. Let sit for 15 minutes before serving, or cover and refrigerate for up to 4 hours.