Cabbage Salad

cabbage slawThis is a lovely cabbage slaw/salad that comes together in just minutes.  I have a friend who loves it so much he requests it at every gathering.  It’s full of color adding beauty to the table and your plate!

Cabbage Salad
Prep time
Total time
Recipe type: side dish, vegetable
Cuisine: American
Serves: 8
  • ½ head of green cabbage
  • ½ head of red cabbage
  • 2-3 carrots (I tend to buy larger carrots so 2 is enough)
  • 1 cup of golden raisins
  • ½ cup (or amount to taste) roasted garlic vinaigrette (recipe included)
  • For the roasted garlic vinaigrette:
  • 2 heads of garlic, roasted and peeled
  • ½ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 2 Tbsp lemon juice
  • ½ tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp honey
  • You could also use an all natural, preservative-free bottled garlic vinaigrette of your choice.
  1. For the salad:
  2. Finely chop the cabbage into ribbons and shred the carrots with a box grater. Place them into a large bowl along with the raisins, stir to combine. Add the roasted garlic vinaigrette, a generous pinch of Kosher salt and some black pepper and toss with tongs to coat the ingredients evenly.
  3. Refrigerate for at least an hour to let the dressing soak into the cabbage for more intense flavor.
  4. It stores very nicely in the refrigerator for up to 2-3 days.
  5. For the roasted garlic dressing:
  6. Cut the top off of the garlic so the cloves are exposed. Drizzle generously with olive oil and loosely wrap in foil, bringing into a tent-shape at the top.
  7. Roast it on a sheet pan in the oven at 400 degrees for about 25 minutes, until it is starting to turn golden brown and soft.
  8. Remove from the oven, allow to cool.
  9. Once the garlic has cooled, peel off the skin and discard. The skin peels off easily after they are roasted.
  10. Add all the ingredients to the food processor or blender and process until smooth. Refrigerate in an airtight container until ready to serve.




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