“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.” - by Kimber
Ingredients
Adjust Servings
Original recipe yields 10 servings
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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 195 cal
- 10%
- Fat
- 16.9 g
- 26%
- Carbs
- 10.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"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...." See more Yummy Kimber!"
SunnyByrd
"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 ..." See morewarm 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!"
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