Creamy Coleslaw Dressing

1 cup mayonnaise
2 tablespoons sugar
2 tablespoons vinegar
1 teaspoon prepared mustard
1 teaspoon celery seed
1 teaspoon caraway seed

Combine ingredients and blend until nearly smooth. Pour over shredded cabbage and toss. Cover and refrigerate until serving time.

Yields about 1 ½ cups dressing.

This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.