Caraway Coleslaw

Uses from Broad Wing Farm Share: Caraflex, Round Red, & Red Napa Cabbage, Lion> Green Onion
Shopping List: Sour Cream, Dijon Style Mustard, Apple Cider Vinegar, Caraway Seeds, Yellow Mustard Seeds, (brown is OK too, though much spicier), Carrots, Fox> Green Onion, or medium sized Sweet Onion, your choice
Special Equipment: Coffee Grinder, Spice Mill, or a Mortar & Pestle
Special Note: This slaw is EXCELLENT on a pastrami sandwich, or a Reuben (corned beef) Sandwich.  Also a delicious accompaniment to Roast Beef.
Ingredients
Caraflex, Round Red, &/or Red Napa Cabbage | Approx. 4 cups green cabbage, 2 cups red shredded very fine:  cut Cabbage in half lengthwise.  With a very sharp knife, cut out core.  Cut half into quarters.  Cut quarter into thin strips, starting across the top, working your way down to the base.2 Med- Lg Carrots | Grated4-6 Green Onions | Thinly slices, or ½ to 1 med. Sweet Onion thinly sliced¼ cup Apple Cider Vinegar |½ cup Mayonnaise | ½ cup Sour Cream |1 tbsp Dijon Style Mustard |1 tbsp caraway seeds | toasted, see instructions3 tsp mustard seeds | toasted, see instructionsSalt & Pepper to tasteDirections
In a small non-reactive bowl, put vinegar.
Put a small dry pan over med-high heat.  When pan is hot (a sprinkle of water thrown into pan beads up & immediately disappears), toss in the seeds.  Toast by continually swirling the seeds.  As soon as you smell the seed aromatics, remove from heat, but continue to swirl pan.  When you see the seeds beginning to brown, put them in the coffee grinder or mortar.  Pulse grinder once very quickly, or break seeds with pestle, leaving some seeds whole.  Put seeds into bowl with vinegar, stir once, & set aside.
Slice all your cabbage into a large bowl.  Once cabbage is sliced, grate in carrots.  Add sliced green or sweet onion, toss mixture with your hands.
In a medium bowl, mix mayo, sour cream, Dijon, salt & pepper.  Whisk in vinegar mixture.
Pour dressing over cabbage & mix in with your hands, massaging the mix to coat the slaw well.  Allow to stand for 10-15 minutes.  Taste & adjust seasonings.
Serve immediately, or can be made 1-2 days in advance.  If preparing in advance, drain liquid that is released before serving.