Food > Recipe Directory > Courses/Meal Type > Salad > Red Cabbage Salad
Red Cabbage Salad Recipe
Red Cabbage Salad
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
| 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 |
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Source
Homemakers Magazine: September 2006
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