Recipe Coleslaw with Hot Caraway Vinaigrette (Salad)

Required 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
• 3/4 cup olive oil
• 2 tablespoons caraway seeds
• 1 tablespoon mustard seeds
• salt to taste

Preparing/Cooking:

• 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.

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