Yay! We have our computer back! To celebrate, I thought I’d post this recipe for red cabbage salad. It’s crunchy and has all those delicious slaw flavors without cruddy oils or tons of sugar. Enjoy!
Red Cabbage Salad
Prep time
Total time
Author: Heather Resler
Recipe type: Salads
Yield: 4 servings
Ingredients
- red cabbage - 6 cups shredded
- red onion - ½ small, thinly sliced
- olive oil - ½ cup
- red wine vinegar - ⅓ to ½ cup
- raw organic honey - 1 tablespoon
- black pepper - ½ teaspoon
- salt - 1 teaspoon
- paprika - ¼ teaspoon
- fresh parsley - for garnish
Instructions
- Place the cabbage and onions in a large bowl.
- In a small bowl, mix together the olive oil, red wine vinegar, honey, salt, pepper, and paprika.
- Pour over the cabbage and toss.
- Taste and add more vinegar or salt if need be.
- Refrigerate overnight, or at least 2 hours.
- Garnish with fresh parsley before serving.
