Docks Coleslaw

Ingredients

• ½ green apple, peeled and cored
• ½ green bell pepper, seeds removed
• 1 stalk celery, coarsely chopped
• ¼ cup cider vinegar
• 1 ½ tablespoons sugar
• 1 teaspoon celery seed
• 1 teaspoon caraway seed
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon freshly ground black pepper
• 1 ½ teaspoons kosher salt
• 1 cups mayonnaise (preferably homemade)
• ½ cup buttermilk
• 1 medium (about 2 1/2 pounds) green cabbage, quartered, cored and very finely sliced
• 1 ½ cups shredded red cabbage
• 1 carrot, shredded

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    180 calories; 15 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 1 gram protein; 7 milligrams cholesterol; 446 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 servings

Preparation

1. In the bowl of a food processor, combine the apple, bell pepper and celery and pulse until very finely chopped. Transfer to a nonreactive bowl and add the vinegar, sugar, celery seed, caraway seed, garlic powder, onion powder, pepper and salt. Stir to combine, and let stand 10 minutes. Stir in mayonnaise and buttermilk and refrigerate 1 hour. Add the green cabbage, red cabbage and carrot and toss. (The slaw is best if made and refrigerated at least 1 hour before serving.)