Coleslaw with Hot Caraway Vinaigrette Recipe

Ingredients
<br>- 2 small red onions
<br>- 6 cups finely shredded green cabbage
<br>- 6 cups finely shredded red cabbage
<br>- 5 carrots, peeled and grated
<br>- 5 tablespoons white wine vinegar
<br>- 3/4 cup olive oil
<br>- 2 tablespoons caraway seeds
<br>- 1 tablespoon mustard seeds
<br>- salt to taste
<br><p></p>Directions
<br>step 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.
<br>step 2: In a large heatproof bowl, toss together the green and red cabbage, onion, carrot and vinegar.
<br>step 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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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
step 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.
step 2: In a large heatproof bowl, toss together the green and red cabbage, onion, carrot and vinegar.
step 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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