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 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.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||1 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||4 g|