Mustard Slaw

Locale: Ashkenazi

Source: Jeffrey Yoskowitz/Liz Alpern, The Gefilte Manifesto [p. 185]

Serves: 6-8


  • 1 small head red or green cabbage, cored and shredded
  • 1 small red onion, sliced thin
  • 1 tbs yellow mustard seeds
  • 1 tbs caraway seeds
  • 2 tsp kosher salt
  • 3 tbs distilled white vinegar
  • 3 tbs apple cider vinegar
  • 0.25 c fresh lemon juice
  • 1 tbs grapeseed or canola oil
  • 2-3 tbs honey
  • 0.25 c fresh dill, chopped


  1. Put shredded cabbage and sliced onions in a large bowl. In a separate bowl, combine mustard seeds, caraway seeds, salt, vinegars, lemon juice, oil and honey, and let sit 5 minutes until mustard seeds plump up. Pour dressing over cabbage and onion and toss to coat evenly. Let sit at room temperature for at least one hour. Slaw will keep in refrigerator for a week, as flavors intensify.


  1. First time I used this, I didn't have any honey I liked, so substituted maple syrup. That worked fine.


  1. 2017-10-06: