Tangy Red Slaw
Cut cabbage in quarters and cut out tough stem. Thinly slice into shreds. Combine with onion and sweet red pepper in large bowl.Advertisement
In small bowl, whisk vinegar, honey, mustard, caraway, salt and pepper. While whisking, add oil in a thin stream. Toss with cabbage mixture to coat. Cover with plastic; refrigerate 30 minutes to soften.