Caraway coleslaw with creamy oil and vinegar dressing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Medium grated cabbage; red or green or a combination of both |
| ½ | cup | Grated carrot |
| ½ | cup | Finely grated yellow onion |
| 3 | tablespoons | White wine vinegar |
| 1 | tablespoon | Superfine sugar |
| 3 | tablespoons | Olive oil |
| Salt and freshly ground black pepper | ||
| ½ | cup | Sour cream |
| 2 | teaspoons | Caraway seeds |
Directions
In a large bowl combine the grated cabbage, carrot and onion. In a small bowl combine the vinegar and sugar, stirring until the sugar dissolves. Mix in the olive oil, salt and pepper. Mix in the sour cream and caraway seeds. Pour the dressing over the cabbage and onion, tossing to coat. Cover and chill for 2 hours before serving.
Yield: 4 to 6 servings
(Adapted from a recipe from The New Doubleday Cookbook, by Jean Anderson and Elaine Hanna)
Recipe by: Cooking Live Show #CL8917 Posted to MC-Recipe Digest V1 #691 by "Angele and Jon Freeman" <jfreeman@...> on Jul 26, 1997