Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Cole Slaw
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 226
- Total Fat
- 19
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 380
- Total: 1 day 15 min
- Prep: 1 day
- Cook: 15 min
Ingredients
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
Directions
- 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.
- 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.