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Thursday, October 8, 2009

Red Cabbage Salad

Never one to waste food, I knew I needed to do something with the red cabbage I had left over from our tilapia wraps. A quick online search led me to this recipe. I had all the ingredients on hand and it was simple to throw together, so I quickly made it and we ate this along with some salmon. Slaws like this are typically meant to be made way ahead of time so that the flavors can meld together. This only sat for about 10 minutes before we ate it, but it still tasted great. I'm packing the leftovers for my lunch tomorrow and can't wait to see how much the flavor changes overnight.

The recipe calls for only half of a red cabbage for the amount of dressing. I used about 3/4 of a red cabbage and still thought it was pretty heavily dressed. In fact, when I transferred the leftovers to a tupperware, there was a lot of leftover dressing sitting in the bottom of the bowl! Therefore, I'd recommend adding more cabbage or less dressing, if you prefer things lightly dressed.

-1/2 head red cabbage (I used about 3/4 head)
-1/2 cup vegetable oil (I only had about 1/4 cup)
-1/2 cup + 2 tbsp red wine vinegar (I had closer to 3/4 cup to make up for the lack of oil)
-3 tablespoons sugar
-2 teaspoons salt
-1 teaspoon seasoned salt
-1/4 teaspoon black pepper
-3/4 teaspoon onion powder

1. Thinly slice red cabbage (I used my food processor for this) and place in a large bowl.
2. Whisk together all remaining ingredients in a small bowl.
3. Pour the dressing onto the cabbage and mix well.
4. Refrigerate the salad, covered, for as long as time permits! (The original recipe says 48 hours, and that it's still good 4-5 days later)