This is the Greek salad of coleslaw. The caraway seeds add a layered, smoky dimension that’s wonderful with the cabbage and feta. Add a pickled pepper or two and you’ll be in heaven. SAM
1 teaspoon caraway seed
1 teaspoon dry mustard
3 tablespoons firmly packed light brown sugar
1/2 cup cider vinegar
1/2 cup olive oil
Salt and freshly ground black pepper to taste
1/2 pound cabbage, finely shredded (2 cups)
1 large green bell pepper, finely diced (1 cup)
1 large yellow bell pepper, finely diced (1 cup)
4 ounces feta cheese, crumbled
In a large Dutch oven or chef’s pan, combine the caraway seed, mustard, sugar, vinegar, oil, salt, and pepper. Heat to boiling, add the cabbage and bell peppers, and cook for 5 minutes. Transfer to a salad bowl, cover, and refrigerate for at least 2 hours. Serve sprinkled with feta cheese.
Makes 8 servings.