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



Ingredient Checklist


Instructions Checklist
  • In a large bowl, toss together cabbage, carrot, parsley, and caraway seeds.

  • 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.

  • 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.

Reviews (1)

Rating: Unrated
I am normally not a fan of coleslaw but I needed to make it to go along with a bbq theme I was having. What I loved about this is that it's light on the mayo but heavy on the flavor. It's definitely a change from traditional coleslaw and I highly recommend it!