Recipe courtesy of Mary Sue Milliken and Susan Feniger

Cole Slaw

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  • Level: Easy
  • Total: 1 day 15 min
  • Prep: 1 day
  • Cook: 15 min
  • Yield: 4 to 6 servings
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1 bay leaf

1 cup red wine vinegar

3 tablespoons brown sugar

2 dashes hot pepper sauce

1 clove garlic, minced

1 tablespoon caraway seeds, toasted

1 tablespoon Dijon mustard

1/2 cup vegetable oil

Salt and freshly ground black pepper

1/4 head red cabbage, thinly sliced

1/4 head green cabbage, thinly sliced

1 red onion, peeled and thinly sliced


  1. In a small saucepan, combine the bay leaf, vinegar, sugar, hot pepper sauce, and garlic, and bring to a boil. Remove from heat and let cool. Remove the bay leaf. Whisk in the toasted caraway seeds, mustard and vegetable oil until combined. Season with salt and pepper to taste.
  2. Place the cabbage and onion in a large bowl, pour the dressing over, and toss to coat evenly. Adjust the seasonings, cover and refrigerate overnight.