Lemon Coleslaw

1. Toss shredded cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in a large bowl.

2. Stir caraway seeds (if using), mayonnaise, vinegar, shallot, parsley, lemon juice, sugar, mustard and lemon zest together in a small bowl. Pour dressing over the cabbage and carrots and toss to combine; salt and pepper to taste;. Refrigerate until chilled, about 1 hour for flavors to blend. Can be made a day ahead.

For brighter colors, add 1/4 head of purple cabbage, green onions, and tri-colored peppers.

Note: I omitted caraway seeds since the children in my church, including my own, do not like the flavor.