Caraway seeds have long been used to flavor cabbage. This cabbage cole slaw combines these two with a sweet-tart dressing. To give an Asian flavor to this traditional slaw add 3/4 cup of drained pineapple chunks and substitute sesame seeds for the caraway seeds.
Caraway Cole SlawCourse: Ann’s Recipe Index
1/4 cup sugar
1/2 cup apple cider vinegar
1/2 cup oil
1 teaspoon salt
2 large carrots peeled and grated
1 medium cabbage thinly sliced
1 medium onion thinly sliced
3 teaspoons caraway seed
- Mix sugar, apple cider vinegar, oil and salt. Heat in a saucepan or in the microwave, just until the sugar dissolves, stirring occasionally. Remove the dressing from heat and allow to cool.
- Core and finely shred the cabbage. Peel and shred the carrot, adding it to the cabbage. Peel and shred the onion vertically along its main axis. Add the onion to the cabbage and carrot. Sprinkle the caraway seed on top and toss the mixture, using your hands as needed to produce a uniform mix.
- Once the dressing has cooled to room temperature, pour over the vegetable mixture. Toss mixture to coat with dressing. Cover and chill. Just before serving, stir the cole slaw to redistribute the dressing.