Mardi-Gras Slaw

Preparation info

  • 6 to 8

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • 2 cups shredded red cabbage
  • 2 cups shredded green cabbage
  • 2 cups grated peeled carrots
  • Β½ cup finely minced yellow onion
  • β…“ cup red wine vinegar
  • ΒΌ cup sugar
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • β…” cup best-quality olive oil
  • 1 tablespoon caraway seeds


    1. Toss both kinds of cabbage, the grated carrots, and minced onion together in a large bowl. Reserve.
    2. In a small bowl, whisk together the vinegar, sugar, and mustard; season with salt and pepper. Slowly whisk in the oil to form a fairly thick and creamy dressing. Taste and correct the seasoning as necessary.
    3. Pour half of the dressing over the vegetables in the bowl. Sprinkle on the caraway seeds and toss well. Taste; add additional dressing as you like. Cover and refrigerate for up to 4 hours. Allow to return to room temperature before serving.