Coleslaw with Hot Caraway Vinaigrette

Coleslaw with Hot Caraway Vinaigrette

6
Kimber 14

"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

20 m {{adjustedServings}} servings 195 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

6
  1. 9 Ratings

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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 seaso...

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 whe...

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