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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 calories carbohydrate: 10.8 g cholesterol: : - fat: 16.9 g fiber: 3.7 g protein: 2.1 g saturatedFat: 2.3 g servingSize: - sodium: 41.9 mg sugar: 5.1 g transFat: : - unsaturatedFat: : -

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.

10 servings

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.