Caraway Coleslaw with Creamy Oil and Vinegar Dressing

4 cups cabbage`; grated
1/2 cup carrots; grated
1/2 cup yellow onion; finely grated
3 tablespoons White wine vinegar
1 tablespoon Superfine sugar
3 tablespoons Olive oil
  Salt; to taste
  Freshly-ground black pepper; to taste
1/2 cup Sour cream
2 teaspoons Caraway seeds

In a large bowl combine the grated cabbage, carrot and onion.

In a small bowl combine the vinegar and sugar, stirring until the sugar dissolves.  Mix in the olive oil, salt and pepper.  Mix in the sour cream and caraway seeds.  Pour the dressing over the cabbage and onion, tossing to coat.  Cover and chill for 2 hours before serving.

Source:  Jean Anderson and Elaine Hanna

4 servings


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