6 - 7 cups
green cabbage, cored, shredded
Toss the cabbage with 1 teaspoons salt and let sit in a colander for at least 1 to 4 hours.
Toast the caraway seeds in a small skillet over medium heat until fragrant, about 3 minutes.
Rinse the cabbage and pat dry with paper towels.
Whisk the toasted caraway seeds, mayonnaise, vinegar, mustard, sugar, and 1/4 teaspoons pepper together in a large bowl. Add the cabbage, carrots, and onion and toss. Chill for at least 1 hour before serving. Season with salt and pepper to taste.
COOKS NOTE: If you do not like caraway, you can use celery seeds. Also you can use all green or all red cabbage.
Per Serving (does not include added salt): 72 Calories; 2g Fat (18.0% calories from fat); trace Saturated Fat; 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 175mg Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 0 Fat; 0 Other Carbohydrates.
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