Salads, slaw, confetti coleslaw 1 OLYMPUS DIGITAL CAMERA


For the slaw:

½ pound white cabbage, cored and sliced thin (about 4 cups)

½ pound red cabbage, cored and sliced thin (about 4 cups)

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 green bell pepper, sliced thin

a 4 inch green hot chili pepper, seeded and sliced thin (wear rubber gloves)

1 carrot, sliced thin lengthwise with a vegetable peeler

1 scallion, sliced thin

3 tablespoons minced fresh parsley

2 tablespoons snipped fresh dill


For the dressing:

1 small garlic clove

1 teaspoon caraway seeds

½ teaspoon ground cumin

½ cup sour cream

½ cup plain yogurt



1. In a large bowl combine cabbage, bell peppers, chili pepper, carrot, scallion, parsley and dill (vegetables can be prepared up to 3 days ahead and kept covered and chilled).

2. Make the dressing. In a blender or food processor blend the garlic and caraway seeds until garlic is minced and caraway seeds are ground. Add cumin, sour cream and yogurt and blend until the mixture is combined well (the dressing may be made up to 3 days ahead and kept, covered and chilled).

3. Just before serving pour the dressing over the vegetables and toss until combined well. Season with salt and pepper and toss again.


adapted from The Best of Gourmet, 1986

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