Red Cabbage Salad Recipe

Raw carrot, apple, beetroot and red cabbage salad
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  • Total: 12 hrs 15 mins
  • Prep: 12 hrs 15 mins
  • Cook: 0 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
183 Calories
14g Fat
14g Carbs
2g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 183
% Daily Value*
Total Fat 14g 18%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 901mg 39%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 14%
Protein 2g
Calcium 65mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1/2 head red cabbage
  • 1/2 cup vegetable oil
  • 1/2 cup plus 2 Tablespoons red wine vinegar
  • 3 Tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon Lawry's Seasoned Salt
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon onion powder

Steps to Make It

  1. Gather the ingredients.
  2. Shred half of the cabbage finely and the other half coarsely. Place in a large bowl.
  3. Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder.
  4. 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.