Recipe: Warm Coleslaw with Honey Dressing

WARM COLESLAW WITH HONEY DRESSING

6 teaspoons olive oil, divided use
1 yellow onion, finely chopped
1 teaspoon dry mustard
1 large carrot, peeled and julienned
1/2 head Napa cabbage, cored and thinly sliced crosswise (about 5 cups)
3 tablespoons cider vinegar
1 tablespoon dark honey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon caraway seed
1 tablespoon chopped fresh flat-leaf (Italian) parsley

In a large nonstick saute pan, heat 2 teaspoons olive oil over medium-high heat until hot but not smoking. Add onion and mustard and saute until onion is soft and lightly golden, about 6 minutes. Transfer to a large bowl.

Reduce heat to medium and add 2 more teaspoons of olive oil to pan. Add carrot and toss and stir constantly until carrot is tender-crisp, about 3 minutes. Transfer to bowl with onions.

Add remaining 2 teaspoons oil to pan over medium heat. Add cabbage and toss and stir constantly until cabbage just begins to wilt, about 3 minutes. Quickly transfer cabbage to bowl with other vegetables.

Quickly add vinegar and honey to pan over medium heat, stirring until combined and bubbly and honey is dissolved. Pour over slaw. Add salt and pepper and toss well. Garnish with caraway seed and parsley and serve warm.

Servings: 6

Per serving: 91 calories, 2g protein, 5g fat (less than 1g saturated), 12g carbohydrates, 221mg sodium, 0mg cholesterol, 3g dietary fiber.

Source: The New Mayo Clinic Cookbook