Coleslaw with Vinaigrette

Flavored with caraway seeds, this tasty coleslaw is best when thoroughly chilled.

2 tablespoons olive or vegetable oil

2 tablespoons red wine vinegar

1 tablespoon sugar

1 teaspoon salt

1⁄2 teaspoon caraway seeds or 1⁄4 teaspoon celery seeds, crushed

1 small head green cabbage (11⁄2 pounds), quartered, cored, and thinly sliced, tough ribs discarded (6 cups)

1 large red pepper, cut into

2" by 1⁄4" matchstick strips

• Prepare dressing: In large bowl, with wire whisk, mix oil, vinegar, sugar, salt, and caraway seeds until blended.
• Add cabbage and red pepper; toss to coat well. Cover and refrigerate at least 1 hour to blend flavors or up to 6 hours.

Makes 6 accompaniment servings.

Prep: 20 minutes plus chilling