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Coleslaw with Hot Caraway Vinaigrette

SUBMITTED BY: Kimber

"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."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 3.5 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  5 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2003 by LINDA MCLEAN
I thought this was really good, but I'm a cabbage lover, especially if it's in the raw. I had... MORE


 
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Nutritional Information
Coleslaw with Hot Caraway Vinaigrette

Servings Per Recipe: 10

Amount Per Serving

Calories: 193

  • Total Fat: 17g
  • Cholesterol: 0mg
  • Sodium: 24mg
  • Total Carbs: 10.2g
  •     Dietary Fiber: 3.6g
  • Protein: 2.2g

VIEW DETAILED NUTRITION

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