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Make Dressing For the vinaigrette, in a screw-top jar, combine cider vinegar, granulated sugar, oil, caraway seeds (if desired), dry mustard, salt, and pepper. Cover and shake well until fully combined. Set aside while you prepare the coleslaw vegetables.
Shred Vegetables Use a shape knife, grater, or your food processer to finely shred a mix of green and red cabbage and carrots. You can use all red or all green cabbage if you prefer.
Combine Vegetables In a large mixing bowl, combine the shredded cabbage, carrots, and thinly sliced green onions.
Finish and Chill Pour the vinaigrette over the cabbage mixture. Toss lightly to coat. Cover the coleslaw and chill for 2 to 24 hours. The slaw will begin to get soggy if stored longer than 24 hours before serving. Makes 6 side dish servings. If serving a large crowd, you can easily double or triple the recipe. Store any leftover coleslaw covered in the fridge for up 3 to 5 days.
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