"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." — Kimber
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finely shredded green cabbage
finely shredded red cabbage
carrots, peeled and grated
white wine vinegar
salt to taste
I thought this was really good, but I'm a cabbage lover, especially if it's in the raw. I had to omit the carrots due to allergies, used dijon mustard instead of the seeds and added my own seasonings. Yummy Kimber!
This was OK. I didn't think it had enough flavor.
We really enjoyed this. I made it as written and thought it was a little heavy on the oil and light on the vinegar for me - easy enough to adjust. I loved the way the veggies wilted a little when the warm dressing was tossed in. The caraway and mustardseed are delightful, but don't make this salad if you don't like them (duh). Thanks for the recipe!
Really tastey, I suggest more caraway and more vinegar. Make sure you cut the cabbage very fine so that the hot oil going on top is the most dramatic. :D
Amazing! All my three children love it and they range from 3-6 yrs. This is the revipy we use all the time!!!
This was good, but I thought it would be much more flavorful and exciting. It didn't taste much different than regular coleslaw.
* Percent Daily Values are based on a 2,000 calorie diet.
Coleslaw with Hot Caraway Vinaigrette
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 152
This irresistible coleslaw is more tart and tangy than creamy.
A crunchy coleslaw with ramen and cabbage in a tangy vinegar dressing.
See how to make a great fall and winter coleslaw.