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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Caraway Vinaigrette Coleslaw

Source: dLife

Tangy cabbage coleslaw with a hot caraway dressing.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	197.7

Total Carbs	12.1 g

Dietary Fiber	4.1 g

Sugars	5.8 g

Total Fat	16.7 g

Saturated Fat	2.3 g

Unsaturated Fat	1.9 g

Potassium	248.9 mg

Protein	2.3 g

Sodium	43.5 mg

Dietary Exchanges 16.7 Fat, 1.9 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each red onion 6.0
6 cup Cabbage, fresh, chopped 6.0
6 cup red cabbage, shredded 5.0
5 each medium carrots 5.0
5 tbsp white wine vinegar 0.75
0 3/4 cup olive oil 2.0
2 tbsp caraway seeds 1.0
1 tbsp mustard seed 1.0
1 pinch salt

Directions

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.
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.