Title: Caraway Coleslaw with Creamy Oil and Vinegar Dressing
Categories: Cooking Import
Yield: 1 Servings

4	c	Medium grated cabbage; red or green or a
		; combination of both
1/2	c	Grated carrot
1/2	c	Finely grated yellow onion
3	tb	White wine vinegar
1	tb	Superfine sugar
3	tb	Olive oil
		Salt and freshly ground black pepper
1/2	c	Sour cream
2	ts	Caraway seeds

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.

Yield: 4 to 6 servings

(Adapted from a recipe from The New Doubleday Cookbook, by Jean Anderson and Elaine Hanna)

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Cooking Live Show #CL8917

previous

next