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Coleslaw with Hot Caraway Vinaigrette
"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." Original recipe yield: 10 servings.
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:
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.
Rating: 0/0
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