About this recipe:This is a nice change from the usual coleslaw and the tangy vinaigrette is one you will want to make over and over! Goes well with pork.
2 small red onions
425g (15 oz) finely shredded green cabbage
425g (15 oz) finely shredded red cabbage
5 carrots, peeled and grated
5 tablespoons white wine vinegar
175ml (6 fl oz) olive oil
2 tablespoons caraway seeds
1 tablespoon black mustard seeds
salt to taste
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Method Prep:15min › Cook:5min › Ready in:20min
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 a colander.
In a large heatproof bowl, toss together the green and red cabbage, onion, carrot and vinegar.
In a small frying pan, 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. Chill before serving.