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 (0g saturated fat), 0mg cholesterol, 11mg sodium, 5g carbohydrate (0g sugars, 0g fiber), 1g protein Diabetic Exchanges:1 vegetable, 1/2 fat
Reviews for Cabbage Salad
"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!"
"Is simple, easy and my boyfriend loves it.... I make this at least once a month.... Fresh crisp, light and healthy.... Have made it at least 20 times and am making it again today... Only difference is I usually use apple cider vinegar because that is what I have and I omit the sugar."
"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"