Red Cabbage Salad Recipe - Rotkohlsalat
Make this tasty and beautiful Red Cabbage Salad a few hours or a full day before you plan to serve it. The longer it sits, the more mellow the cabbage gets.
Equipment
- 1 mixing bowl
- 1 Food Processor or Sharp Knife
Ingredients
- 1 small Head of Red Cabbage or half of a large...
Dressing
- ½ cup Vegetable oil
- ½ cup Red Wine Vinegar
- 3 Tablespoons Sugar
- 2½ Teaspoon Salt
- ½ teaspoon Pepper
- ¾ teaspoon Onion Powder
- ¼ teaspoon Paprika
- ¼ teaspoon celery seed
Instructions
- Slice the Red Cabbage into wedges. Cut out the white core. Thinly slice the cabbage with a sharp knife or a food processor.Put the cabbage into a mixing bowl
- Mix all of the dressing ingredientsPour over the cabbage and stir to coat completely.
- Put the bowl in the refrigerator, and stir from time to time until you are ready to serve.
- At 1 hour, the salad is still quite crunchy, with great flavor.Any time over 4 hours, the cabbage starts to soften. By 8 hours it's fantastic.You can store this salad airtight for days. The flavors will mellow, but it will still hold some crunch.
Notes
Don't have celery seed or paprika? Reduce the salt by 1/2 teaspoon, and add a 1 teaspoon of seasoned salt (like Lawry's) instead.
The Red Cabbage Salad keeps for days when stored in an airtight container. Stir it and taste before serving.