Coleslaw with Hot Caraway Vinaigrette recipe

10 servings

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.

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.