Ingredients
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2 cups shredded red cabbage
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2 cups shredded white cabbage
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2 cups grated peeled carrots
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1/2 cup finely minced yellow onion
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1/3 cup red wine vinegar
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1/4 cup granulated sugar
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1 tablespoon prepared dijon-style mustard
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salt & freshly ground black pepper, to taste
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2/3 cup best-quality olive oil
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1 tablespoon caraway seed
Instructions
- Toss both kinds of cabbage, the grated carrots and minced onion together in a large bowl.
- Reserve.
- In a small bowl whisk together the vinegar, sugar and mustard; season to taste with salt and pepper.
- Slowly whisk in the oil to form a fairly thick and creamy dressing.
- Taste and correct seasoning as necessary.
- Pour half of the dressing over the vegetables in the bowl.
- Sprinkle on the caraway seeds and toss well.
- Taste; add additional dressing as you like.
- Cover and refrigerate for up to 4 hrs.
- Allow to return to room temperature before serving.