This recipe is taken from my first cookbook, FOOD: My Aunt Louise passed this coleslaw recipe on to me, I find it wonderfully tangy because of its mustard vinaigrette dressing and also the addition of caraway seeds adds a nice, flavourful twist.
Prep time: approx. 10-15 minutes
Dairy free, Gluten free, Vegan
For the coleslaw:
200g (3 cups) white cabbage, thinly sliced or grated
200g (3 cups) red cabbage, thinly sliced or grated (or use 400g (6 cups) white cabbage if you don’t have red)
1 medium carrot, grated
2 teaspoons caraway seeds
For the dressing:
2 tablespoons Dijon mustard (grainy or fine grain)
4 tablespoons (1/2 cup) cider vinegar or white wine vinegar
5 tablespoons extra virgin olive oil
sea salt and black pepper, to taste
- Combine the cabbage, carrot and caraway seeds in a medium salad bowl.
- Whisk the dressing ingredients together in a small bowl or mug.
- Drizzle the dressing over the cabbage and carrots, season to taste with sea salt and black pepper and mix well.