Red Cabbage Salad
A crisp and garlicky twist to traditional coleslaw
Servings: 0
Ingredients
- 1/2 head Red cabbage, cored and very thinly sliced
- 2-5 tsp salt
- 2 tbsp German vinegar 2 heavy tbsp's
- 1 tbsp olive oil
- 2 cloves garlic, minced
- pepper to taste
Instructions
- Remove a couple of outer leaves of the cabbage
- With a sharp knife, cut the cabbage in half then remove the core
- THINLY slice pieces of the cabbage
- Place sliced cabbage in a serving dish or colander, sprinkle 1-2 tsp of salt and let sit for up to an hour. This will "sweat" this cabbage and make for a nice crunchy salad.
- Combine the vinegar, garlic, and olive oil. Add cabbage and vinegar mixture to a serving bowl and mix together. This can be served at room temp or chilled.
Notes
Like every other recipe, go with what works. If you don't have an hour, cut the times down.
The leftover salad can be stored in an airtight dish for a couple of days. It goes great on top of nachos! (YES! It really does!)
Serves 4-6 people.