Blue Ribbon's Coleslaw Recipe
Labor Day is almost here and it's a good time to pack in a few more summer BBQ's while you still can! Whatever you decide to grill, coleslaw always makes for the perfect side.
½ head of white cabbage, shredded
¼ cup grated carrot
1 tablespoon chopped fresh flat-leaf parsley leaves
1 tablespoon caraway seeds
¼ small yellow onion, roughly chopped
¼ cup white vinegar
1 tablespoon mayonnaise
1 ½ teaspoon kosher salt
1 ½ teaspoon sugar
¾ teaspoon freshly ground black pepper
¼ cup canola oil
- In a large bowl toss together the cabbage, carrot, parsley and caraway seeds.
- In a food processor, pulse together the onion, vinegar, mayonnaise, salt, sugar and pepper until combined. With the motor running, slowly drizzle in the canola oil until fully combined.
- Scrape the vinaigrette onto the cabbage mixture and toss well. Cover with plastic wrap and refrigerate for at least one hour or up to three days.