1 head red
cabbage, shredded
1 head green
cabbage, shredded
1 red sweet bell
pepper, diced
1 yellow sweet
bell pepper, diced
1 sweet yellow
onion, finely chopped
Mix and set aside.
½ cup red wine
vinegar
¼ cup fine granulated
sugar
1 tablespoon
½ cup olive oil
Salt and
fresh ground pepper to taste
Place vinegar, sugar, mustard and seasoning into a
blender jar. Blend to mix. On high speed, gradually add olive oil until
an emulsion is formed.
1 tablespoon
Caraway Seeds*
When dressing is emulsified, pour over the coleslaw. Sprinkle caraway seeds over the top and toss
to coat.
Yield: 10
servings.
*To harvest seeds, wait till the plant matures
fully. Collect the seed heads when they
are turning brown. Place in a paper bag with air holes and hang in a cool dark
place. After seeds drop off, spread them
on a tray made of very fine wire mesh until dry. Store in an airtight container and use a
needed.
Carolyn Gass Hardimon, M. S. Home Economist