Red Cabbage Salad
½ cup olive oil
2/3 cup red wine vinegar
1 tablespoon sugar (Sucanat or Rapadura work well)
1 teaspoon salt
¼ teaspoon ground black pepper
1 head red cabbage, cored and finely shredded
In a small bowl, mix the olive oil, red wine vinegar, sugar, salt and pepper. Place the shredded cabbage in a large glass bowl and pour the dressing over the cabbage. Mix well. Cover and refrigerate at 8 hours, or overnight, stirring occasionally. Drain before serving.
This is a summer favorite of Rebecca’s! I adjust the amount of dressing depending on the size of the red cabbage. It’s a colorful, crisp, healthy dish to bring to a picnic or barbeque!
Green Cabbage Slaw
1 small green cabbage, cored and finely shredded
1 small red onion, thinly sliced
1 jalapeno pepper, thinly sliced
½ bunch fresh cilantro, minced
Juice of two limes
¼ cup olive oil
Salt and freshly ground black pepper, to taste
Toss together. This salad may be eaten right away but is even better if refrigerated overnight to allow the dressing to absorb into the vegetables. This is a favorite of Dr. Wray’s!
Cabbage is an excellent source of vitamins, especially Vitamin C, dietary fiber, folic acid, potassium and antioxidant phytochemicals. Red cabbage is rich in antioxidants from anthocyanin, which is responsible for its deep red color.
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