Source: dLife

Tangy cabbage coleslaw with a hot caraway dressing.

Servings

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

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.