Coleslaw with Hot Caraway Vinaigrette


  • 2 small red onions
  • 6 cups finely shredded green cabbage
  • 6 cups finely shredded red cabbage
  • 5 carrots, peeled and grated
  • 5 tablespoons white wine vinegar
  • 3/4 cup olive oil
  • 2 tablespoons caraway seeds
  • 1 tablespoon mustard seeds
  • Salt to taste


Peel the onions and half lengthwise. Thinly slice onion halves. Place onion in a bowl of ice water, and let soak for 5 minutes. Drain well in colander.

Sign up now and get up to
50% OFF


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.