|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
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.
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.