1. In a small skillet over medium heat, toast caraway seeds, swirling skillet, until seeds are fragrant and beginning to crackle, 2 to 3 minutes; remove from skillet and set aside.

2. In a small bowl, whisk together vinegar, mustard, and oil until dressing is smooth. Season with salt and pepper.

3. In a large bowl, combine cabbage, apples, and caraway seeds. Add dressing to taste, and toss to combine. Serve.