Honey Mustard Slaw

• 1 head purple cabbage
• 1/2 cup olive oil
• 3 cloves garlic, chopped
• 1/4 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons honey
• 1 tablespoon caraway seeds
• Salt and fresh ground pepper

1. Cut the cabbage in half and remove the stem.
2. Using a mandoline or a chef's knife, slice the cabbage about 1/4-inch thick and place in large bowl.
3. Heat the olive oil in a medium skillet over low heat.
4. Add the garlic and saute until softened, about 3 minutes.
5. Add the vinegar, mustard, honey and 1 tablespoon water, and whisk to combine.
6. Remove from heat and add the caraway seeds.
7. Pour the vinaigrette over the sliced cabbage, season with salt and pepper, and toss to coat.
8. Cover with a lid or plastic wrap and let sit for 10 to 15 minutes to wilt the cabbage.
9. Transfer to a serving platter and serve immediately.

purple cabbage, olive oil, garlic, red wine vinegar, mustard, honey, caraway seeds, salt

Taken from www.foodnetwork.com/recipes/daphne-brogdon/honey-mustard-slaw.html (may not work)