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3 tbsp. cider vinegar
2 tbsp. sugar
2 tbsp. olive oil
1/2 tsp. caraway seeds
1/4 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
4 cups cabbage, shredded
1 cup carrots, shredded
2 green onions, sliced
2 tbsp. sugar
2 tbsp. olive oil
1/2 tsp. caraway seeds
1/4 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
4 cups cabbage, shredded
1 cup carrots, shredded
2 green onions, sliced
In a container with lid, shake together vinegar, sugar, oil, caraway seeds, dry mustard, salt and pepper. In a large bowl, combine cabbage, carrots, and green onions. Pour vinagrette over cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours.
Additional Info
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Source:
Modified from Better Homes and Gardens
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Published in
Sides/Salads
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Monday, 24 May 2010 21:29
posted by
Michelle
This coleslaw was yummy and a good alternative to the egg-based kind.
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