Coleslaw with Hot Caraway Vinaigrette recipe
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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 ¾ cup olive oil 2 tablespoons caraway seeds 1 tablespoon mustard seeds salt to taste
Nutrition Info
- 194.6 caloriescarbohydrate: 10.8 gcholesterol: : -fat: 16.9 gfiber: 3.7 gprotein: 2.1 gsaturatedFat: 2.3 gservingSize: -sodium: 41.9 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Coleslaw with Hot Caraway Vinaigrette
Directions
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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.