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Cabbage Salad

"This crisp, fresh-tasting slaw keeps in the fridge for several days," notes Deborah Moore-Dedenbach from Big Bay, Michigan. It's a bargain, too, at 13 cents a serving. "We live about an hour from the nearest major city, so shopping trips can be few and far between. I often buy cabbage rather than lettuce for salads, because it stores longer," Deborah says.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    7 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
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.

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Reviews

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Average Rating:
  • jeanemed
    Jul 3, 2018

    This is very good. My mom used to make something very similar and I’ve looked for years to find this recipe. Instead of tarragon, mom include celery seed. She also frequently diced green onions or fresh peppers into it. It can be changed according to taste.

  • TNbluffbaker
    Oct 30, 2016

    Very good. Love this as an accompaniment to barbecue.

  • gaylene2
    Nov 13, 2014

    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!

  • codonnell16
    Dec 6, 2013

    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.

  • deannasnz
    Jan 13, 2013

    So easy. It's a good meat accompaniment, best served in small tangy portions.

  • maddie mae
    Jan 7, 2012

    I have made this many times, soo good! great with grilled meats & any time you need a great little salad!! Yumm!

  • Beth Ford
    Jul 10, 2011

    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.

  • Sandy Mae
    Feb 21, 2008

    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