|Shredded cabbage||2 Cup (32 tbs)|
|Grated peeled carrots||2 Cup (32 tbs)|
|Minced yellow onion||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Dijon style mustard||1 Tablespoon, prepared|
|Ground black pepper||To Taste|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Caraway seeds||1 Tablespoon|
Toss both kinds of cabbage, the grated carrots and minced onion together in a large bowl.
In a small bowl whisk together the vinegar, sugar and mustard; season to taste with salt and pepper.
Slowly whisk in the oil to form a fairly thick and creamy dressing.
Taste and correct seasoning as necessary.
Pour half of the dressing over the vegetables in the bowl.
Sprinkle on the caraway seeds and toss well.
Taste; add additional dressing as you like.
Cover and refrigerate for up to 4 hours.
Allow to return to room temperature