This recipe from a Taste of Home special publication caught my eye as it had Caraway seed in it. All of us like caraway flavor and with orange also in the dressing I fixed it for supper tonight.
I did make a few changes from the original recipe and all of us thought it was good and a change. I did not have any cider vinegar on hand so used rice vinegar and I think either would work just fine. Also since I rarely have Mayo on hand I used Miracle Whip in the dressing. The next time I make it I will add just a small amount of onion to it but it is fine just like it is. If you want something different this is a good way to go.
Caraway Orange Coleslaw
1 medium head of cabbage
1 Tablespoon sugar
2 teaspoons salt
⅔ cup Mayonnaise or salad dressing
⅓ cup orange juice
3 Tablespoons cider vinegar (I used Rice vinegar)
1 ½ Tablespoons caraway seed
2 teaspoons grated orange peel
¼ teaspoon each salt and pepper
Grated onion optional
Take off outer leaves of cabbage, cut and core and finely shred the cabbage.
Place the cabbage in a colander on a plate and sprinkle with the sugar and salt.
Toss to coat and let stand for one hour. Rinse well with cold water and drain.
Let stand while you make the dressing so the cabbage drains well. Press lightly to remove more liquid from the cabbage. Place in large bowl.
In a small bowl, mix the salad dressing, orange juice, cider vinegar, caraway seeds, orange peel, salt and pepper. Pour dressing over cabbage, toss to coat well. Cover and refrigerate overnight if possible or at least 6 hours. The longer time blends the flavors better.