Caraway Coleslaw With Creamy Oil And Vinegar Dressing

Recipe Ingredients

4 cups	948ml	Medium-grated cabbage, red, green,
		Or a combination of both
1/2 cup	55g / 1.9oz	Grated carrot
1/2 cup	31g / 1.1oz	Finely-grated yellow onion
3 tablespoons	45ml	White wine vinegar
1 tablespoon	15ml	Superfine sugar
3 tablespoons	45ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Sour cream
2 teaspoons	10ml	Caraway seeds

Recipe Instructions

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.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Adapted from a recipe from The New Doubleday Cookbook, by Jean Anderson and Elaine Hanna - From the TV FOOD NETWORK - (Show # CL-8917)

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