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Cabbage Salad
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1/4 cup white vinegar
2 tablespoons olive oil
2 teaspoons garlic salt, optional
2 teaspoons sugar
1/2 teaspoon dried tarragon
6 cups shredded cabbage
In a jar with tight-fitting lid, combine the vinegar, oil, garlic salt if desired,
sugar and tarragon. Place cabbage in a large bowl. Drizzle with dressing; toss to
coat. Cover and refrigerate for at least 2 hours.
Yield: 7 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |