Description
This salad is tangy and crunchy which makes it the perfect accompaniment to roasted or grilled meats.
Ingredients
Units
Scale
Vinaigrette
- 1/3 cup olive oil
- 1/2 cup red wine vinegar
- 1 tbsp granulated sugar
- 1 tsp kosher salt
- 1/4 tsp coarse ground black pepper
Salad
- 1 head red/purple cabbage, about one pound
- 1/4 medium onion (should yield 1/2 cup finely chopped onion)
Instructions
Vinaigrette
- In a measuring cup or mixing bowl, combine olive oil, red wine vinegar, sugar, salt, and pepper. Whisk to combine.Β Set aside.
Salad
- Wash the cabbage head and remove the outer leaves.
- Cut the cabbage into quarters and remove the white core.
- Shred the cabbage with a food processor, using the largest shredding blade. Alternatively, slice the quarters into very thin strips (1/8").
- Place shredded cabbage in a mixing bowl.
- Finely dice the onion. Add it to the red cabbage and toss to combine.
- Pour vinaigrette on cabbage. Toss until the vinaigrette is evenly distributed.
- Cover and refrigerate for 8 hours or overnight. The salad can be eaten sooner, but the longer it sits, the better it will be!
- Enjoy!
Notes
- Β The red cabbage should be firm and heavy.
- Β Make the salad several hours before you plan to eat it. The longer it marinates the better it will taste.
- Β If you do not have a food processor, be sure to cut the cabbage into very thin strips. First, cut the cabbage into quarters, remove the white core, and slice the cabbage quarters into thin strips.
Nutrition
- Serving Size: 1/2 cup
- Calories: 99
- Sugar: 3.2 g
- Sodium: 362.2 mg
- Fat: 8.9 g
- Carbohydrates: 5 g
- Protein: 0.7 g
- Cholesterol: 0 mg