Tangy, colorful, and delicious, this salad is a take on a famous Southern California restaurant salad. It’s great all year round. Make a big batch because you and your guests will be nibbling on it all day!
Ingredients
1 small head red cabbage
Dressing
- 1/2 cup salad oil
- 2/3 cup red wine vinegar
- 3 tablespoons sugar
- 4 teaspoons salt
- 1 teaspoon seasoned salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon garlic powder
Method
Cut cabbage in half. Remove the white core. Use a mandolin or a knife to shred cabbage into medium-fine strips. Place in a large bowl.
Mix dressing ingredients until well combined. Try to get the sugar integrated and dissolved as much as you can. Pour over cabbage and mix well. This salad is best when refrigerated for 2 to 3 hours or even a day to blend all the flavors.
