Coleslaw with Hot Caraway Vinaigrette Recipe

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.

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.