Recipe - Caraway Coleslaw With Creamy Oil And Vinegar Dressing

4 cup Medium grated cabbage; red
or green or a combination
of both
One half cup Grated carrot
One half cup Finely grated yellow onion
3 tablespoon White wine vinegar
1 tablespoon Superfine sugar
3 tablespoon Olive oil
Salt and freshly ground
black pepper
One half cup Sour cream
2 teaspoon 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.

Yield: 4 to 6 servings

(Adapted from a recipe from The New Doubleday Cookbook, by Jean Anderson
and Elaine Hanna)

Recipe by: Cooking Live Show #CL8917 Posted to MCRecipe Digest V1 #691 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jul 26, 1997