Ingredients
1
cup sugar
1/2
teaspoon salt
1/2
teaspoon dry mustard
1/2
teaspoon caraway seed
1
cup cider vinegar
2
cups finely shredded red cabbage
2
cups finely shredded green cabbage
1/2
cup shredded carrot
1/2
cup chopped red bell pepper
1/4
cup finely chopped green onions
Preparation
In small saucepan, combine all dressing ingredients; cook over medium-low heat just until sugar is dissolved, stirring frequently.
In medium bowl, combine all salad ingredients; mix well. Add dressing; mix well. Refrigerate at least 2 hours to blend flavors, stirring occasionally. (As vegetables marinate, volume will decrease). If desired, serve with slotted spoon.
