Saturday, January 1, 2011


 A more delicious and healthier version of coleslaw

1 garlic clove
2 T. lemon juice
4 T. good olive oil
about 10 oz. white cabbage (half of a small head), cut in half and shredded
2 T. roughly chopped fresh mint
1 T. caraway seeds, half of them lightly crushed in a mortar
sea salt and black pepper
Crush the garlic in a mortar with ½ t. salt until you have a smooth paste. Add the lemon juice and then the olive oil. Transfer the dressing to a small container with a tight seal.

Place the cabbage, mint and caraway in a lidded container.

To serve, toss the dressing with the cabbage mixture. Season to taste with salt and pepper. Yield: 4 servings

Wines: dry white, light reds, fuller-bodied reds
Compliments cured meats, cheeses, seafood

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