CARAWAY CABBAGE SLAW

Inspired by an old Winnipeg family recipe but with a bit less sugar, this salad is best after a week or so. It is the perfect side for a burger and crispy fries.

⁄ medium cabbage

⁄ large onion

2 medium carrots, peeled ⁄ cup (80 mL) white vinegar 1 ⁄ tsp (7 mL) yellow mustard ⁄ tsp (2 mL) caraway seeds or 1 tsp (5 mL) dill seeds

⁄ cup (60 mL) sugar

1 tsp (5 mL) salt

2 tbsp (30 mL) neutral oil, such as canola

1 Thinly slice the cabbage and onion. Grate the carrot and place vegetables in a bowl.

2 In a small saucepan, bring the vinegar, mustard, caraway seeds, sugar and salt to a boil.

3 Pour the hot vinegar mixture over the vegetables and mix well; add the oil.

4 Let cool, then pack tightly into a covered container. Keep in the fridge for up to 2 weeks, mixing occasionally.

Serves 4