I never liked coleslaw until I made this version. Maria Schlehuber, my husband's grandmother, made this coleslaw. Sometimes I add a little sugar (1 or 2 teaspoons, if it's too tart. The addition of apples is fantastic.
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Ingredients
1 head cabbage, shredded 2/3 cup raisins 1 cup sunflower seeds or unsalted peanuts (no skins) 3 tbsp mayonnaise - more to taste & texture (You can leave out the mayo and add apple cider vinegar and a bit of honey or sugar - just add until you think you have the right consistency. OR I usually substitute plain unsweetened Greek yogurt for the mayo.) 2 tsp black pepper 2 tsp salt 1 & 1/2 tsp sugar juice of 2 lemons or 1 lemon & 1 tbsp vinegar dash paprika OPTIONAL: 2 Granny Smith apples (chopped fine); 2 carrots (shredded or matchstick chopped) AND 2 tablespoons of caraway seeds Sometimes I add peanuts and raisins - call me crazy! |
Steps
- After shredding cabbage, mash and squeeze it with your hands to bruise and soften it. (This makes it soooo much easier to digest. It's a tried and true trick from my husband's grandmother.)
- Pour off any juice that may come from the cabbage.
- Put cabbage in bowl and add raisins, sunflower seeds, and chopped apples. Stir together gently.
- In a small bowl, whisk together mayonnaise or yogurt, seasonings, sugar, and lemon juice.
- Pour mayonnaise or yogurt mixture onto cabbage mixture and mix well with your clean hands. (You can adjust the mayonnaise as needed.)
- Chill for 3 hours or overnight before serving.
