Red Cabbage Salad

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By: Andrew Chase

The colour and intense flavour of red cabbage makes for a beautiful coleslaw. It particularly benefits from salting before making the salad because it is tougher than green cabbage.

Ingredients

1 small head red cabbage, shredded (10 to 12 cups/2.5 to 3 L)

1-1/2 tsp (7 mL) salt

Half red onion, very thinly sliced

2 large red apples, julienned

1/2 tsp (2 mL) caraway seeds

1/3 cup (75 mL) cider vinegar

2 tbsp (30 mL) prepared mustard

2 tbsp (30 mL) vegetable oil

1 tbsp (15 mL) granulated sugar

1/4 tsp (1 mL) black pepper (approx)

6 slices cooked bacon, chopped

Preparation

In large bowl, toss cabbage with salt; let stand, tossing occasionally, until softened, about 2 hours.

Transfer to colander; squeeze out as much liquid as possible. In bowl, toss with onion, apples and caraway seeds.

Whisk together vinegar, mustard, oil, sugar and generous 1/4 tsp (1 mL) pepper; mix well with cabbage mixture. Toss with bacon.

Serving(s): 8 to 10

Nutritional Information
Per each of 10 servings: about
Calories	104
Protein	3 g
Fat (total)	5 g
Sat. Fat	1 g
Carbohydrate	14 g
Fibre	3 g
Cholesterol	3 mg
Sodium	276 mg
Calcium	4 % RDI
Iron	5 % RDI
Vitamin A	1 % RDI
Vitamin C	72 % RDI
Folate	9 % RDI

Also in this menu:

Come to the fair

Source

Homemakers Magazine: September 2006

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