• 2 beets
  • 1 head purple cabbage
  • 1 teaspoon toasted caraway seeds
  • ¼ cup Forager Project® Sour Cream
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  • ¼ cup golden raisins
  • ¼ cup chopped pistachios
  • ¼ cup parsley leaves


Wash, peel, and shred or julienne beets. Thinly slice cabbage. Add both to a large mixing bowl.

Using a mortar and pestle or spice grinder, grind caraway seeds. If you do not have these tools, finely chop seeds with a knife.

In a small mixing bowl, add Forager Project® Sour Cream, apple cider vinegar, dijon mustard, salt, ground caraway seeds, and 1 tablespoon of water. Stir to combine.

Pour Sour Cream dressing over cabbage and beets, and toss until coated.  Top slaw with golden raisins, pistachios and parsley.

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