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Tangy coleslaw dressing legg 1 egg yolk 1/2 teaspoon ground mustard 2 teaspoons sugar 1 teaspoon salt 1 teaspoon prepared horseradish 1/4 teaspoon caraway seeds 1/4 teaspoon white pepper 1/4 cup white vinegar 1/4 cup olive oil 1/2 cup vegetable oil 1/2 cup sour cream In a blender or a food processor, mix all the ingredients except the oils and sour cream. Slowly pour in the oils in a thin stream. Stir in sour cream. Combine the dressing with the cabbage and allow the salad to set for at least 1 hour before serving. Maple mayo dressing 11/2 cups mayonnaise 1/4 cup pure maple syrup 1/4 cup lemon juice 3/4 teaspoon nutmeg Whisk together all the ingredients. Combine the dressing with the cabbage and allow the salad to sit for at least 1 hour before serving. Red cabbage slaw 3/4 cup wine vinegar 1/3 cup pure maple syrup or brown sugar 1/4 cup water 2 tablespoons fresh tarragon or 1 tablespoon dried 1 teaspoon caraway seeds 1/2 teaspoon salt 6 cups finely chopped red cabbage
1 medium-size onion, finely diced In a saucepan, combine the vinegar, maple syrup, water, tarragon, caraway seeds, and salt. Heat until simmering. Add the cabbage and onion, and stir. Cook, stirring often, for 5 minutes, or until the cabbage is bright magenta and slightly tender but still crunchy. Transfer the cabbage to a ceramic or glass (not wooden) salad bowl and chill before serving.
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