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.