Red Cabbage Coleslaw – Rotkohlsalat

If you like coleslaw, try this red cabbage salad recipe for a refreshing treat. Marinating the cabbage in vinegar for a few hours makes this salad tasty and digestible. "Rotkohl Salat" goes with burgers, vegetarian Frikadellen, roasts and on picnics. NOTE: Refrigeration time is not included in prep time. From about.com and posted for ZWT6.

• Ready In: 15 mins
• Serves: 4
• Yields: 4 1/2 cup servings

Ingredients

• 2  cups  shredded red cabbage
• 1⁄2 teaspoon salt
• 1  tablespoon  white balsamic vinegar or 1  tablespoon white wine vinegar
• 1  small apple, shredded
• 1  pinch sugar (optional)
• 1  tablespoon  oil, such as walnut (Omega-3) or 1  tablespoon olive oil (monounsaturated)

Directions

1. Shred the cored cabbage in your food processor, on a mandolin or cut the cabbage into quarters, remove the core and slice thinly with a knife from the cut side.
2. Place shredded cabbage into a non-metallic bowl, sprinkle with salt and vinegar and toss to coat. Refrigerate for 1-2 hours.
3. Fluff the cabbage with a fork, add the shredded apple (unpeeled or peeled) and the oil.
4. Mix well to coat the salad. Season to taste with sugar or salt.
5. Marinate in the refrigerator for another hour. Serve cold.