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Lemon Cole Slaw

Source of Recipe

Vegetarian_group@yahoogroups.com


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 dry it with a salad spinner.

1/4 medium red cabbage, rinsed, dried and shredded
1/4 medium green cabbage, rinsed, dried and shredded
1/2 cup chopped green onions
1 TB caraway seeds
2 tsp. grated lemon peel
2 TB fresh lemon juice
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. ground white pepper
1/4 cup extra virgin olive oil

1. In large bowl, combine red cabbage, green cabbage and green onion;
toss.

2. Sprinkle caraway seeds, lemon peel, lemon juice, salt, cayenne
pepper and

white pepper evenly over top of cabbage mixture; toss. Add oil; toss.

Note: Coleslaw can be made up to 12 hours ahead. Cover and refrigerate.
Bring to room temperature before serving.

4 (1 cup) servings