How to make NY Deli Coleslaw (228) - PCOS-Friendly Recipe

Recipe is down below: Buy Jack's sauces at: http://TheBestSauces.com Join Jack's cooking community: http://goo.gl/QTJo8 Like COOKING WITH JACK at: http://Facebook.com/CookingWithJack Watch Jack on the Go Show - http://youtube.com/jackonthego here is the recipe: Ingredients ◦ 6 -7 cups green cabbage, cored, shredded ◦ 6 -7 cups red cabbage, cored, shredded ( or use all red or all green) ◦ salt ◦ 2 teaspoons caraway seeds ( or celery seeds) ◦ 1/2 cup mayonnaise ◦ 2 tablespoons white vinegar ◦ 1 teaspoon dijon-style mustard ◦ 1 teaspoon sugar ◦ pepper ◦ 2 carrots, peeled and grated ◦ 1 small sweet onion, minced Directions 1. Toss the cabbage with 1 teaspoons salt and let sit in a colander for at least 1 hour or up to 4 hours. 2. Meanwhile, toast the caraway seeds in a small skillet over medium heat until fragrant, about 3 minutes. 3. Rinse the cabbage and pat dry with paper towels. 4. Whisk the toasted caraway seeds, mayonnaise, vinegar, mustard, sugar, and 1/4 teaspoons pepper together in a large bowl. 5. Add the cabbage, carrots, and onion and toss. 6. Chill for at least 1 hour before serving. 7. Season with salt and pepper to taste. Enjoy! Note:. The coleslaw can be prepared, covered and chilled a day in advance. Before serving, freshen the salad with a spoon of mayonnaise and a dash of vinegar. Season with salt and pepper to taste.