prep 20 minutes chill 2 hours
3 Tbsp. cider vinegar
2 Tbsp. sugar
2 Tbsp. vegetable oil
1/2 tsp. celery seeds or caraway seeds
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 to 1/4 tsp. black pepper
4 cups shredded green and/or red
1 cup shredded carrots*
1/4 cup thinly sliced green onions
1. For vinaigrette, in a screw-top jar combine first seven ingredients (through pepper). Cover and shake well.
2. In a large bowl combine remaining ingredients. Pour vinaigrette over cabbage mixture; toss gently to coat. Cover and chill 2 to 24 hours. Makes 6 servings.
* If desired, substitute 5 cups packaged shredded cabbage with carrot (coleslaw mix) for the cabbage and carrots. per serving 79 cal, 5 g fat, 0 g chol, 120 mg sodium, 10 g carb, 2 g fiber, 7 g sugars, 1 g pro.