Red Cabbage Salad
Easy and delicious, this side salad is tangy and crunchy - and even better the second day!
• 1 small head red cabbage
• 1⁄2 cup salad oil
• 2/3 cup red wine vinegar
• 3 tablespoons sugar
• 4 teaspoons salt
• 1 teaspoon seasoned salt
• 1⁄4 teaspoon onion powder
• 1⁄4 teaspoon fresh ground pepper
• 1/4 teaspoon garlic powder
Cut cabbage in half. Remove white core. Use a mandolin or a knife to shred
cabbage into medium fine strips. Place in large bowl.
Mix dressing ingredients together until well combined. Pour over cabbage and
mix well. Best when refrigerated for 2 to 3 hours or overnight before serving.