Cabbage Salad
Cabbage Salad is a versatile side dish made with crunchy cabbage, bell pepper, onion, herbs and a sweet and tangy vinegar based dressing.
Servings: 8 servings
Ingredients
- 8 cups shredded green cabbage one medium head
- 1 cup diced white onion about 1 small
- 1 small green pepper seeded and diced
- 2 tablespoons fresh chopped flat-leaf parsley plus some for garnish
Dressing:
- 1 cup white vinegar
- ½ cup granulated sugar
- ½ cup canola oil
- 1 teaspoon yellow mustard
- 1 teaspoon celery salt can substitute regular salt
- ¼ teaspoon pepper
Instructions
Salad
- Mix vegetables with ½ cup sugar. Let stand while making dressing.
Dressing
- Measure dressing into a saucepan and bring to a boil over medium heat. Boil 3 minutes and pour over cabbage while hot.
- Cover bowl and refrigerate 24 hours before serving.
- Garnish with more fresh parsley.
Notes
Place leftovers in an airtight container and store in the fridge. The salad will remain fresh for 3-4 days, after which time it begins to get too soggy. Freezing is not recommended.
Nutrition
Calories: 207kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 313mg | Potassium: 180mg | Fiber: 2g | Sugar: 16g | Vitamin A: 208IU | Vitamin C: 40mg | Calcium: 37mg | Iron: 1mg
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