Red Cabbage Salad II recipe

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Ingredients

½ cup canola oil
⅔ cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon seasoned salt
¼ teaspoon ground black pepper
¼ teaspoon onion powder
1 head red cabbage, cored and shredded

Nutrition Info

225.3 calories
carbohydrate: 14.6 g
cholesterol: : -
fat: 18.9 g
fiber: 3 g
protein: 2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 578.4 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.

Recipe Yield

6 servings

Recipe Note

I used to get this salad at my Grandmothers favorite restaurant. The longer it sits the better it gets.

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