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Slaw: Lemon Coleslaw with Caraway Seeds




Source of Recipe


CCofA


Recipe Introduction


Coleslaw is all about crunchy texture. For crisp cabbage, rinse it in very cold water; let it sit for a few minutes, then spin it dry with a salad spinner.



List of Ingredients




1/4 medium red cabbage, shredded,
1/4 medium green cabbage, shredded
1/2 cup sliced green onion
1 tablespoon caraway seeds
2 teaspoons grated lemon peel
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground white pepper
1/4 cup extra-virgin olive oil


Recipe



In large bowl, combine red cabbage, green cabbage and green onion; toss. Add caraway seeds, lemon peel, lemon juice, salt, cayenne pepper and white pepper; toss. Add oil; toss. (Salad can be prepared up to 12 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) (Cabbage will lose volume when dressed.)

YIELD: 4 (1-cup) Servings


PER SERVING: 100 calories, 7 g total fat (.5 g saturated fat), 0 mg cholesterol, 205 mg sodium, 5.5 g fiber