Fresh Red Cabbage Slaw

Prepare the cabbage: Remove the outer leaves from the cabbage and discard. Slice the cabbage in half lengthwise through the stump. Place each half face-down on a cutting board and slice very thin. Place the slices in a large mixing bowl, breaking up the dense leaves with your hands.
For the carrots: Wash, then peel the tough outer layer from each carrot and discard. Continue to peel the carrots all the way to down to nubs, creating lots of long carrot ribbons. Add them to the cabbage.
In a small mixing bowl, whisk together the shallot, caraway seed, vinegar, honey or sugar, mustard, salt, and pepper. Drizzle in the olive oil, whisking, until the dressing emulsifies.
Add about half the dressing to the slaw and toss, along with most of the scallions. Taste for seasoning and add more dressing as necessary. Garnish with the reserved scallions.
This red cabbage slaw will keep for up to two days, dressed, covered in the refrigerator. Toss again before serving.