- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon caraway seeds, crushed
- Pinch of salt
- Freshly ground pepper to taste
- 3 cups finely shredded Savoy cabbage
- 3 cups finely shredded red cabbage, rinsed
- 1/3 cup coarsely grated onion
- Whisk oil, vinegar, sugar, caraway seeds, salt and pepper in a large bowl. Add Savoy cabbage, red cabbage and onion. Toss to coat. Serve within 2 hours.