40 ml red wine vinegar 3 tbsp
5 ml honey dijon mustard 1 tsp
2 ml dried thyme leaves 1/2 tsp
2 ml caraway seeds 1/2 tsp
1 ml each salt & pepper 1/4 tsp
75 ml canola oil 1/3 cup
1.5 L green cabbage, shredded 6 cup
500 ml carrots, shredded 2 cup
125 ml green onions, thinly sliced 1/2 cup
In a small bowl; combine vinegar, mustard, thyme, caraway, salt and pepper. Drizzle in oil while whisking.
In a large bowl; add cabbage, carrots and onions. Add dressing mixture; toss to combine.
Serves 8