Creamy New York Deli Coleslaw

• 6 -7 cups green cabbage, cored, shredded
• 6 -7 cups red cabbage, cored, shredded (or use all red or all green)
• salt
• 2 teaspoons caraway seeds (or celery seeds)
• 1/2 cup mayonnaise
• 2 tablespoons white vinegar
• 1 teaspoon dijon-style mustard
• 1 teaspoon sugar
• pepper
• 2 carrots, peeled and grated
• 1 small sweet onion, minced

1. Toss the cabbage with 1 teaspoons salt and let sit in a colander for at least 1 hour or up to 4 hours.
2. Meanwhile, toast the caraway seeds in a small skillet over medium heat until fragrant, about 3 minutes.
3. Rinse the cabbage and pat dry with paper towels.
4. Whisk the toasted caraway seeds, mayonnaise, vinegar, mustard, sugar, and 1/4 teaspoons pepper together in a large bowl.
5. Add the cabbage, carrots, and onion and toss.
6. Chill for at least 1 hour before serving.
7. Season with salt and pepper to taste. Enjoy!
8. Note:.
9. The coleslaw can be prepared, covered and chilled a day in advance. Before serving, freshen the salad with a spoon of mayonnaise and a dash of vinegar. Season with salt and pepper to taste.

green cabbage, red cabbage, salt, caraway seeds, mayonnaise, white vinegar, mustard, sugar, pepper, carrots, sweet onion

Taken from www.food.com/recipe/creamy-new-york-deli-coleslaw-356288 (may not work)