Rating: 3.4 stars
10 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

This is a nice change for coleslaw and the tangy vinaigrette is one you will want to make over and over! A nice accompaniment to a plain meat dish.

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Recipe Summary test

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 colander.

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  • In a large heatproof bowl, toss together the green and red cabbage, onion, carrot and vinegar.

  • In a small skillet, 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.

Nutrition Facts

195 calories; protein 2.1g; carbohydrates 10.8g; fat 16.9g; sodium 41.9mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 4 stars
10/27/2003
I thought this was really good but I'm a cabbage lover especially if it's in the raw. I had to omit the carrots due to allergies used dijon mustard instead of the seeds and added my own seasonings. Yummy Kimber! Read More
(16)

Most helpful critical review

Rating: 3 stars
11/29/2010
This was OK. I didn't think it had enough flavor. Read More
(2)
10 Ratings
  • 5 star values: 0
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/27/2003
I thought this was really good but I'm a cabbage lover especially if it's in the raw. I had to omit the carrots due to allergies used dijon mustard instead of the seeds and added my own seasonings. Yummy Kimber! Read More
(16)
Rating: 4 stars
09/14/2009
We really enjoyed this. I made it as written and thought it was a little heavy on the oil and light on the vinegar for me - easy enough to adjust. I loved the way the veggies wilted a little when the warm dressing was tossed in. The caraway and mustardseed are delightful but don't make this salad if you don't like them (duh). Thanks for the recipe! Read More
(5)
Rating: 4 stars
10/26/2009
Really tastey I suggest more caraway and more vinegar. Make sure you cut the cabbage very fine so that the hot oil going on top is the most dramatic.:D Read More
(4)
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Rating: 3 stars
11/29/2010
This was OK. I didn't think it had enough flavor. Read More
(2)
Rating: 1 stars
02/10/2012
Amazing! All my three children love it and they range from 3-6 yrs. This is the revipy we use all the time!!! Read More
(1)
Rating: 3 stars
08/16/2010
This was good but I thought it would be much more flavorful and exciting. It didn't taste much different than regular coleslaw. Read More
(1)
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Rating: 4 stars
12/17/2016
Made this last night. Didn't bother heating the dressing because I like my coleslaw crunchy. Just threw everything together and placed in the fridge for a couple hours. Worked out well. I did double the vinegar as others suggested it wasn't vinegary enough. Had left overs and tried the next day and it was even better. Read More