Mardi Gras Coleslaw

• 2 cups shredded red cabbage
• 2 cups shredded white cabbage
• 2 cups grated peeled carrots
• 1/2 cup finely minced yellow onion
• 1/3 cup red wine vinegar
• 1/4 cup granulated sugar
• 1 tablespoon prepared dijon-style mustard
• salt & freshly ground black pepper, to taste
• 2/3 cup best-quality olive oil
• 1 tablespoon caraway seed

1. Toss both kinds of cabbage, the grated carrots and minced onion together in a large bowl.
2. Reserve.
3. In a small bowl whisk together the vinegar, sugar and mustard; season to taste with salt and pepper.
4. Slowly whisk in the oil to form a fairly thick and creamy dressing.
5. Taste and correct seasoning as necessary.
6. Pour half of the dressing over the vegetables in the bowl.
7. Sprinkle on the caraway seeds and toss well.
8. Taste; add additional dressing as you like.
9. Cover and refrigerate for up to 4 hrs.
10. Allow to return to room temperature before serving.

shredded red cabbage, shredded white cabbage, carrots, yellow onion, red wine vinegar, sugar, mustard, salt, bestquality, caraway seed

Taken from www.food.com/recipe/mardi-gras-coleslaw-42630 (may not work)