Jane’s Red Cabbage Salad

Before Jane and I were married, the only time I ever willingly ate red cabbage was when there were a few pieces in a salad I ordered at some restaurant. I'd never found it worthy of eating, there were always other options that were much better. But Jane loves the stuff. Typically she doesn't make things I don't like, but fair is fair, and if she loves something, I'll try it.

Jane makes two versions of red cabbage that are old family hand me down recipes which she has modified and made her own. I love both, which is saying a lot as I never really cared for the stuff before. One is a hot red cabbage dish with sliced apples which we have in the fall and winter (a Thanksgiving standard), and the spring/summer version is a cold red cabbage salad. We get our red cabbage at the farmers market -- one head, $1. Some of these heads are so large we get two salads out of them.

Anyway, here's her recipe for the Red Cabbage Salad. It's fairly easy and really good. You may want to give this a try!

4 C finely shredded cabbage
1 Tbs sliced onion (optional)
2/3 C canola oil
3 Tbs white vinegar
1 tsp salt

Toss cabbage with onion (if using) and salt. Mix vinegar and oil, and pour over cabbage. Toss until well coated. Chill 4 hours or overnight.

Serves 6

Related Information:

1. Whole Foods – Vegan Chicken Curry Salad
2. Vegan Chicken Sonoma Salad – Whole Foods
3. Jane’s Tofu and Bok Choy
4. Our First Clunker
5. Too Hot, Baby