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Caraway Vinaigrette Coleslaw
Source: dLife

Tangy cabbage coleslaw with a hot caraway dressing.

Prep Time: 15 minutes
Cook Time: 5 minutes
Difficulty: Easy

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

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