|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
Serving size: Complete recipe
Calories 2322 Calories from Fat 1299
% Daily Value*
Total Fat 149 g228.6%
Saturated Fat 20.1 g100.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 938.1 mg39.1%
Total Carbohydrates 215 g71.7%
Dietary Fiber 17.9 g71.7%
Sugars 68.9 g
Protein 8 g15.4%
Vitamin A 1014.2% Vitamin C 121.4%
Calcium 27% Iron 30.4%
*Based on a 2000 Calorie diet