Mix together the caraway seeds, vinegar, honey and olive oil. Season to taste with salt and pepper.
Place the cabbage and red onion in a large bowl. Pour œ to Ÿ cup of the dressing over the vegetables, mix well, cover and let stand in the refrigerator 30 minutes.
Toss again and serve.
1 Tbsp. toasted caraway seeds
1 cup cider vinegar
¼ cup honey
1 cup olive oil
Salt and freshly ground black pepper
½ head green cabbage, shredded
¼ head red cabbage, shredded
½ cup julienned red onion
1 cup cider vinegar
¼ cup honey
1 cup olive oil
Salt and freshly ground black pepper
½ head green cabbage, shredded
¼ head red cabbage, shredded
½ cup julienned red onion
This article appears in June 2011.