Classic Cabbage Slaw - Cole Slaw

My grandparents owned a deli on Long Island in the late 1940's or early 50's I think. Grandma's potato salad was a classic and loved by customers and our family alike. The two keys to that recipe were sliced potatoes, I rarely see that anymore, and a healthy dose of celery salt. So I grew up loving that taste. 

This classic slaw draws on the celery theme, using both celery and celery seed. 

I find it important to slice the cabbages by hand, using a large chef's knife.  This results in slightly larger slices of cabbage than in most slaws, creating a little more firmness and crunch. 

Also, the use of mayo and sour cream is a great combination, here and in chicken and potato salads.  

Serves a medium sized crowd

2 celery stalks, chopped in 3 pieces

1 apple, preferably Granny Smith

1 yellow bell pepper

1/3 cup rice wine vinegar (not seasoned) 

2 tablespoons sugar

1 1/2 teaspoons celery seed

1/2 teaspoon caraway seeds

1/2 teaspoon garlic powder

1/2 teaspoon onion powder (I rarely use these powdered ingredients, but they work here and are essential for my Red Beans and Rice) 

2 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

2 cups mayonnaise

1/2 cup sour cream

1 head green cabbage

1/2 head purple cabbage

2 carrots,shredded

1. Chop the celery, pepper and apple in a food processor to create a finely chopped mix. 

2. Combine all the dry ingredients and vegetables in a small bowl. Allow them to sit for 10 to 15
minutes. 

3. Add the mayo and sour cream to the small bowl and refrigerate for 1 hour. 

4. Cut the green cabbage into 1/8's then slice thinly by hand. However, the cabbage shreds should be larger than you normally see. Cut half the purple cabbage in the same manner. 

5. Dress the cabbages and carrot with two-thirds of the dressing.  And more to your taste. As with nearly all slaws, it's better after a few hours or the next day. 

The vegetable purée - a key step that makes this slaw unique.