This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Coleslaw with Hot Caraway Vinaigrette

By: Kimber

"This is a nice change for coleslaw and the tangy vinaigrette is one you will want to make over and over! A nice accompaniment to a plain meat dish."

Rate/Review | Read Reviews (6)

Prep Time:
15 Min

Cook Time:
5 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

2 small red onions
6 cups finely shredded green cabbage
6 cups finely shredded red cabbage
5 carrots, peeled and grated
5 tablespoons white wine vinegar
3/4 cup olive oil
2 tablespoons caraway seeds
1 tablespoon mustard seeds
salt to taste

Directions

Peel the onions and half lengthwise. Thinly slice onion halves. Place onion in a bowl of ice water, and let soak for 5 minutes. Drain well in colander.
In a large heatproof bowl, toss together the green and red cabbage, onion, carrot and vinegar.
In a small skillet, heat the olive oil over moderate heat until it is hot but not smoking. Add the caraway and mustard seeds, and cook, covered, stirring occasionally, for 1 to 3 minutes, or until the mustard seeds stop popping. Drizzle the hot oil mixture immediately over the cabbage mixture and toss the coleslaw well. Add salt to taste and toss again.