Colorful Coleslaw

1. 1

   Thinly slice the cabbage into a large bowl and add the carrot, the bell pepper, the scallion, and the herbs. Toss the mixture well.

2. 2

   Toast the caraway seeds in a small skillet over medium heat, stirring, until fragrantly toasty and browned lightly in color, about 2 minutes. Coarsely crush the seeds with a mortar and pestle, or on a cutting board with the bottom of a heavy skillet.

3. 3

   Add the seeds to the coleslaw with the vinegar, maple syrup, and salt and toss the mixture well, then let it sit until wilted, 15 to 30 minutes. Stir in the oil, and season the salad with salt and freshly ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.