A few surprising ingredient swaps turn classic Green Cabbage Coleslaw into a brand new dish!
|2 pounds||green cabbage, cored and shredded|
|salt and pepper|
|fresh lemon juice|
|1 clove||garlic, grated|
|1 teaspoon||dijon mustard|
|1||carrot, grated (1/2 cup)|
|1||handful chopped fresh parsley|
|1 cup||sliced small radish|
In a large bowl, toss the cabbage with 1 tbsp. salt. Cover with ice water; refrigerate for 1 hour.
Meanwhile, in a small skillet, lightly toast the caraway seeds over low heat until fragrant, about 3 minutes. In a bowl, whisk together the mayonnaise, vinegar, garlic, mustard and 1/2 tsp. pepper.
Drain the chilled cabbage well, then squeeze in a kitchen towel to absorb any excess moisture (or spin dry in a salad spinner); return it to the large bowl. Stir in the carrots and toasted caraway seeds. Add the dressing and stir well.
Add 1 diced mango and 1 cup sliced small radish to the prepared green cabbage.