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Serve this classic coleslaw from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" alongside their Barbecued Pork Sandwich for a satisfying lunch. Photo credit: Quentin Bacon

  • Yield: Makes about 5 cups

Source: The Martha Stewart Show, May 2010


  • 1/2 head white cabbage, shredded
  • 1/4 cup grated carrot
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • 1 tablespoon caraway seeds
  • 1/4 small, onion coarsely chopped
  • 1/4 cup white vinegar
  • 1 tablespoon Olive Oil Mayonnaise, or other prepared mayonnaise
  • 1 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons sugar
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup canola oil


  1. In a large bowl, toss together cabbage, carrot, parsley, and caraway seeds.

  2. Place onion, vinegar, mayonnaise, salt, sugar, and pepper in the bowl of a food processor and process until well combined. With the motor running, drizzle in canola oil and process until fully combined.

  3. Transfer mayonnaise mixture to bowl with cabbage mixture; toss until well combined. Cover bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 3 days before serving.

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