Red Cabbage Salad

The California based restaurant chain, North Woods Inn, made this recipe popular. This is one of those recipes that depend on you thinking ahead as it needs to marinate for at least 48 hours but is at it's best when it is 4 or 5 days old. It would be great for the holidays!

This salad serves 6-8 people.

1/2 head of RED cabbage

1/2 cup vegetable or canola oil

1/2 cup PLUS 2 tablespoons of RED wine vinegar

3 tablespoons sugar

2 teaspoons salt

1 teaspoon Lawrys Seasoned Salt

1/4 teaspoon black pepper

3/4 teaspoon onion powder

Shred half of this cabbage finely. Shred the other half coarsely. Put into a large bowl. Set aside.

In another bowl, stir together the oil, vinegar, sugar, salt, seasoned salad, black pepper and onion powder.

Pour this dressing over the shredded cabbage. Mix well.

Scrape the salad into a covered container or into a ziplock bag. Seal.

Place this into a refrigerator and leave it there for at least 48 hours or until the cabbage is a deep red, softens a bit and the flavors meld together. The flavor is at it's best when the salad is allowed to remain in the refrigerator for 4 or 5 days before it is served!

VLE-B