Red Cabbage Salad Recipe

Total Time
15mins
Prep 15 mins
Cook 0 mins

From Peggy Trowbridge Filippone: "This is a clone recipe of the very popular sweet and sour cabbage slaw served at the popular North Woods Inn California restaurant chain. Plan ahead. This salad needs a long marination time. It's good after 48 hours, but even better after 4 or 5 days. This is the perfect make-ahead salad."

Ingredients Nutrition

Directions

  1. Shred half of the cabbage finely and the other half coarsely. Place in a large bowl.
  2. Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder.
  3. Toss the dressing with the cabbage.
  4. Scrape the salad with the dressing into a zip-top bag or covered container and refrigerate at least 48 hours or until cabbage turns deep red, softens a bit, and flavors meld. It's even better after 4 or 5 days.
  5. This red cabbage salad and a green salad with a creamy blue cheese buttermilk dressing are served together as a duo along with garlic cheese bread.

Reviews

(1)
Most Helpful

This was good - even THE PICKY ONE liked it! Next time I will decrease the oil & increase the sugar & vinegar for a less oily, more sweet/sour flavor. This will definitely be served up this summer as I will be able to make a huge batch easily! Made for Topic of the Month Salads & Berries. :)

Elmotoo May 16, 2008

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