Crunchy beets and cabbage are smothered in a caraway sour cream dressing and topped with unexpected bursts of flavors –– golden raisins for subtle sweetness, pistachios for nutty creaminess, and parsley for fresh herbiness in this refreshing side slaw.


  • 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.

Paleo Caraway Beet and Cabbage Slaw


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