Source: dLife

Tangy cabbage coleslaw with a hot caraway dressing.

Servings

2 red onion
6 cup Cabbage, fresh, chopped , green
6 cup red cabbage, shredded
5 medium carrots , peeled and grated
5 tbsp white wine vinegar
0.75 cup olive oil
2 tbsp caraway seeds
1 tbsp mustard seed
1 pinch salt (optional; to taste)

1 Peel the onions in 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.
4 Add the caraway and mustard seeds, and cook, covered, stirring occasionally, for 1 to 3 minutes, or until the mustard seeds stop popping.
5 Drizzle the hot oil mixture immediately over the cabbage mixture and toss the coleslaw well. Add salt to taste and toss again.

Great as a side dish with meats.