Instructions: Place vinegar, sugar, caraway seeds, celery seeds, turmeric, salt, salad oil and water in saucepan. Cook 2 to 3 minutes over moderate heat until mixture boils and sugar dissolves. Remove from heat and let cool. Cook beans in salted water about 5 minutes until just barely tender. Drain and rinse under cold water. Combine beans, cabbage, onion and carrot. Add dressing and toss to mix. Cover tightly and refrigerate overnight.

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