I love cole slaw. Chop, dress, and eat. Adapted from an LA Times recipe, ages and ages ago.
Red cabbage slaw:
Shred a head of red cabbage. Place in large mixing bowl. Sprinkle with a tablespoon of caraway seed.
In one half cup of red wine vinegar add 3 tablespoons sugar, two teaspoons salt, one teaspoon seasoned salt, 1/8 tsp pepper, paprika, cayenne and onion powder each. Blend in well. Add half a cup vegetable oil, emulsify.
Pour ontop of shredded cabbage, mix well. To deepen the flavors let it sit for a few hours.