Coleslaw with Hot Caraway Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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. 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:
1. 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.
2. In a large heatproof bowl, toss together the green and red cabbage, onion, carrot and vinegar.
3. 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.
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