Pink Coleslaw

• 1 head red cabbage
• 2 tablespoons white-wine vinegar
• 1/2 cup mayonnaise
• 1 tablespoon caraway seeds

1. Shred the red cabbage into a large bowl.
2. Mix in the vinegar.
3. Add mayonnaise to taste.
4. Sprinkle with the caraway seeds.
5. Mix well and refrigerate, covered, for 6 to 8 hours.

red cabbage, whitewine vinegar, mayonnaise, caraway seeds

Taken from cooking.nytimes.com/recipes/3037 (may not work)