The pungent, grounding flavor of caraway makes a great complement for a sweet and crisp apple and cabbage coleslaw. And with a little soy sauce, ginger and turmeric, a lighter and more exotic rendition of an old classic has emerged. Don’t forget, one cup of raw red cabbage provides 85% of the Daily Value, (DV) of Vitamin C.
|Prep Time||10 minutes|
|Cook Time||8 minutes|
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon brown sugar or honey
- 1 teaspoon Dijon mustard
- 1/2 red onion thinly sliced
- 1/2 medium head red cabbage cored and thinly sliced (~4 cups)
- 1 small apple peeled and shredded (~1 cup)
- salt and pepper to taste
- 1/2 teaspoon caraway seed lightly crushed
- In a small bowl, whisk apple cider vinegar, sugar, mustard and 2 tablespoons of the olive oil. Set aside.
- Heat a large skillet or wok over medium-low heat. Add the remaining 1 tablespoon olive oil and swirl to coat pan.
- Add onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add cabbage and apple to skillet, stirring until cabbage is slightly wilted, about 2 minutes.
- Remove from heat. Stir in prepared dressing, salt and pepper to taste, and the crushed caraway seed.
Recipe adapted from: http://pinchmysalt.com/2011/01/10/warm-red-cabbage-slaw-with-apple-and-caraway-seed/ , retrieved 10/13/11.