Red Cabbage Salad Recipe

Raw carrot, apple, beetroot and red cabbage salad
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Ratings (7)
  • 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
(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

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.