Prep Time: 12 hours, 15 minutes
Total Time: 12 hours, 15 minutes
- 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
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.