Coleslaw with Hot Caraway Vinaigrette

This is a nice change for coleslaw and the tangy vinaigrette is one you will want to make over and over! A nice accompaniment to a plain meat dish.

Step: 1

Peel the onions and half lengthwise. Thinly slice onion halves. Place onion in a bowl of ice water, and let soak for 5 minutes. Drain well in colander.

Step: 2

In a large heatproof bowl, toss together the green and red cabbage, onion, carrot and vinegar.

Step: 3

In a small skillet, heat the olive oil over moderate heat until it is hot but not smoking. Add the caraway and mustard seeds, and cook, covered, stirring occasionally, for 1 to 3 minutes, or until the mustard seeds stop popping. Drizzle the hot oil mixture immediately over the cabbage mixture and toss the coleslaw well. Add salt to taste and toss again.

Per Serving: 195 calories; protein 2.1g; carbohydrates 10.8g; fat 16.9g; sodium 41.9mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, make sure for a simple healthy dish . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can apply to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do double-duty .