Cabbage Salad Recipe
- 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
- 1. 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.
1 cup: 55 calories, 4g fat (0 saturated fat), 0 cholesterol, 11mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Reviews for Cabbage Salad
"Very good. Love this as an accompaniment to barbecue."
"I needed to use up some purple cabbage and decided to use this recipe even though it was for regular cabbage. It was a real hit with my family!"
"So easy. It's a good meat accompaniment, best served in small tangy portions."
"I have made this many times, soo good! great with grilled meats & any time you need a great little salad!! Yumm!"
"What a lovely change! My husband and I both love this. I used Marjoram since I didn't have any Tarragon on hand. I will definitely keep this recipe handy."
"Hey Deb. Your recipe sounds/looks great! I'm about one hour EAST of you so I really know what it means to not live near the city.Sandy"