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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.
Prep Time: 12 hours, 15 minutes
Ingredients:
- 1/2 head red cabbage
- 1/2 cup vegetable oil
- 1/2 cup plus 2 Tbsp red wine vinegar
- 3 Tbsp sugar
- 2 tsp salt
- 1 tsp Lawry's Seasoned Salt
- 1/4 tsp black pepper
- 3/4 tsp onion powder
Preparation:
Shred half of the cabbage finely and the other half coarsely. Place in a large bowl.
Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder.
Toss the dressing with the cabbage. 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.
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.
Yield: 6 to 8 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder.
Toss the dressing with the cabbage. 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.
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.
Yield: 6 to 8 servings
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
