How to Make Coleslaw with Hot Caraway Vinaigrette - A Step-by-Step Guide

When it comes to side dishes, coleslaw is a timeless classic that pairs perfectly with a variety of main courses. This refreshing and crunchy salad is a staple at picnics, barbecues, and potlucks, and for good reason. The combination of crisp cabbage, carrots, and creamy dressing is always a crowd-pleaser. But if you're looking to take your coleslaw to the next level, consider trying this recipe for Coleslaw with Hot Caraway Vinaigrette.

This version of coleslaw adds a kick of heat an...

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Ingredients

  • 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
  • ¾ cup olive oil
  • 2 tablespoons caraway seeds
  • 1 tablespoon mustard seeds
  • salt to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Servings: 10
  • Yield: 10 servings

  • 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.
  • 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.
  • Nutrition

    195 cal.

    • Total Fat: 17g
    • Saturated Fat: 2g
    • Sodium: 42mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 2g
    • Vitamin C: 43mg
    • Calcium: 65mg
    • Iron: 1mg
    • Potassium: 317mg