INGREDIENTS
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10 cups shredded cabbage, core and outer leaves removed
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1 teaspoon caraway seeds
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1 tablespoon garlic powder
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1 teaspoon salt
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1/2 teaspoon pepper
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1/2 cup white vinegar
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1/4 cup extra virgin olive oil
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1 teaspoon Dijon mustard
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Optional: 1/2 lemon