Red Cabbage Slaw with Toasted Caraway Seeds

Caraway is common in some German style breads, and occasionally in warm potato salads. We’ve added it to shredded red cabbage along with mild seasoned rice vinegar to make a light, tangy salad that is perfect with grilled meats and chicken.


2 tsp. caraway seeds 
1/4 cup NAKANO Seasoned Rice Vinegar Roasted Garlic or Original
2 tbsp. olive oil
1/2 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. coarse ground pepper
1 small head red cabbage (about 1 lb.), or 8 cups pre-shredded red cabbage
2 stalks celery, sliced
1/2 small red onion, thinly sliced


In a small skillet toast caraway seeds over medium-high heat until they start to pop, about 3 minutes. Remove pan from heat and set aside.

In a 1-cup measuring cup, whisk together NAKANO Seasoned Rice Vinegar, olive oil, mustard, Worcestershire sauce, salt and pepper.

Discard outer leaves of cabbage. Cut cabbage in half and place cut sides down. Use a serrated knife to thinly slice each half. Cut long pieces in half again.

Place shredded cabbage in a large bowl along with celery and onions. Sprinkle with caraway seeds.

Drizzle salad with dressing and toss. Let stand 10 minutes, taste, and splash with more NAKANO Seasoned Rice Vinegar if desired.

Makes 8 servings.


Per serving: 70 calories, 1g protein, 8g carb, 3.5g fat (.0.5g sat. fat), 0mg chol, 230mg sodium, 1.5g fiber

Red Cabbage Slaw with Toasted Caraway Seeds
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