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Caraway Coleslaw With Creamy Oil And Vinegar Dressing

Western.Chefs's picture
Ingredients
  Cabbage 2 Quart, finely grated
  Yellow onion 1 Medium, peeled
  Olive oil 1 1⁄2 Cup (24 tbs)
  Tarragon vinegar 1 1⁄2 Cup (24 tbs)
  Superfine sugar 2 Tablespoon
  Caraway seeds 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sour cream 1 Cup (16 tbs)
Directions

MAKING
1. In a large salad serving bowl, combine shredded cabbage and grated onions.
2. To prepare the dressing, in a small bowl, combine oil, vinegar sugar, caraway seeds and seasonings.
3. Use a fork to whisk the ingredients until well amalgamated.
4. Add the sour cream to the emulsion and whisk to blend in
5. Drizzle the dressing over the vegetables.
6. Toss the salad well using salad prongs.
7. Cover the bowl with cling film and refrigerate for 2 to 3 hours before serving.

SERVING
8. Toss the salad in the bowl well before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Servings: 
6

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