Italian Style Coleslaw
- 10 cups shredded cabbage core and outer leaves removed
- 1 teaspoon caraway seeds
- 1 tablespoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup white vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Optional: ½ lemon
Place the shredded cabbage into a large bowl.
Whisk the rest of the ingredients together.
Pour dressing over the cabbage and stir until all combined.
Taste and adjust salt and pepper if needed.
Refrigerate until chilled.
When ready to serve squeeze the lemon juice over the top and toss once more before serving.
Serving: 1g | Calories: 75kcal | Carbohydrates: 5.9g | Protein: 1.5g | Fat: 5.7g | Saturated Fat: 0.8g | Sodium: 259mg | Fiber: 2.4g | Sugar: 3g