Slaw with Lemon Sugar and Caraway Sea Salt

This cute pointed cabbage is called Caraflex. It is wonderful in slaws or salad and the leaves make great wraps. Compact heads have a sweet and mild flavor with all the crunch. We like a lot of carrots in our slaw so this recipe uses a pound. The dressing is a loose one of lemon and oil with a little bit of mayonnaise. If you like your dressing creamier, use more mayonnaise or add some sour cream. We don't typically add pepper to this slaw as we like the cabbage flavor to stand on its own, but it is here as an option. Serve as a salad or in sandwiches.

1 head caraflex cabbage, trimmed, cored, and thinly sliced, or use 1 small to medium head of round, green cabbage
1 pound carrots, peeled, trimmed, and shredded
1/4 cup lemon juice
2 to 4 tablespoons mayonnaise
1 to 2 tablespoons Lemon sugar
1 to 2 teaspoons Caraway sea salt
Freshly ground black pepper, optional
1/2 cup vegetable oil or olive oil or a mix of the two, approximately
2 scallions, trimmed and thinly sliced, use the whole scallion, white and green

Place the cabbage and carrots in a large bowl. Mix the lemon juice and mayonnaise in a small bowl and add sugar, sea salt, and pepper, if using. Slowly whisk in the oil and taste for seasoning. Pour over the cabbage and carrots and toss well. Set the slaw aside for a bit to marinate and soak up the flavors of the dressing.

When ready to serve, toss the slaw again and taste for seasoning. Top with scallion slices and serve.

Recipe and photograph copyright Deirdre Davis 2016
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